Whole Grain Swedish Rye Bread
Discover the rich, earthy flavors of Whole Grain Swedish Rye Bread, a hearty homemade loaf packed with wholesome ingredients like whole rye flour, whole wheat flour, and just a touch of molasses for subtle sweetness. This classic bread recipe is infused with aromatic caraway seeds, giving it a distinctive flavor and making it the perfect accompaniment to soups, stews, or a thick smear of butter. With a satisfying balance of rye and whole grain goodness, it’s both nutritious and delicious. Step-by-step directions guide you through kneading and shaping the dough, ensuring a golden-brown crust and soft, fluffy interior every time. Whether you're a seasoned bread baker or trying your hand for the first time, this recipe elevates your bread-making game with its rustic, Scandinavian-inspired charm.
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Recipe Information
Ingredients
- 2 cups Whole rye flour
- 1 cup Whole wheat flour
- 2.5 cups All-purpose flour
- 1.5 cups Warm water (110°F/45°C)
- 0.25 cup Molasses
- 1.5 teaspoons Salt
- 2.25 teaspoons Dry active yeast
- 1.5 tablespoons Brown sugar
- 1 tablespoon Caraway seeds
- 2 tablespoons Vegetable oil
Instructions
In a small bowl, mix the warm water, brown sugar, and dry active yeast. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy.
In a large mixing bowl, combine the rye flour, whole wheat flour, and 2 cups of the all-purpose flour. Stir in the salt and caraway seeds.
Add the molasses, vegetable oil, and the yeast mixture to the dry ingredients. Mix until the dough starts coming together.
Turn the dough onto a lightly floured surface, adding the remaining 0.5 cup all-purpose flour as needed. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic.
Place the kneaded dough into a lightly oiled bowl, turning it once to coat the dough in oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Punch down the dough and shape it into a round or oblong loaf. Place the loaf onto a parchment-lined baking sheet or into a greased loaf pan.
Cover the shaped dough with the kitchen towel again and let it rise for another 30-40 minutes, or until it has doubled in size.
Preheat the oven to 375°F (190°C) during the second rise.
Bake the bread in the preheated oven for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 6.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
