Recipe

Swedish Rye Bread Recipe

Add Step-by-Step Photos	Dariana / All my dishes 1 year, 1 month ago Bread made the old fashioned way, baked in the oven and NOT the bread machine. Prep:25m Cook:180m Servings:24	Dariana
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wmhaynes

Ingredients

1 package active dry yeast

1/4 cup warm water (105 degree F to 115 degree F)

1/2 cup butter, cut up

1/3 cup sugar

1/4 cup light-flavored molasses

2 teaspoons salt

2 cups boiling water

2 cups rye flour

Butter, softened

4-3/4 to 5-1/2 cups all-purpose flour

Directions

In a small bowl dissolve yeast in the warm water. Set aside.

Meanwhile, in a large mixing bowl place the 1/2 cup butter, the sugar, molasses, and salt. Add the boiling water; stir until butter is melted. Add rye flour. Beat with an electric mixer on low speed until combined, then on medium speed about 3 minutes or until smooth. Gradually beat in yeast mixture until combined. Using a wooden spoon, stir in as much of the all-purpose flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (1-1/4 to 1-1/2 hours).

Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Shape each half into a loaf and place in 2 greased 8x4x2-inch or 9x5x3-inch loaf pans. Cover and let rise in a warm place until nearly double (40 to 50 minutes).

Bake in a 350 degree F oven for 35 to 45 minutes or until done. Remove from pans. Brush tops of warm loaves with a little softened butter. Cool on wire rack. Makes 2 loaves.

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Comments

linebb956 1 year, 1 month ago said:
Man your good... this is what I'v been looking for.. I can add the seeds to this. Will make a double recipe and freeze 3 or 3 loaves... I like the texture of the regular bread more than the bread machine ones. When I quit work, I gave my machine away, as I'm home do it the old way.. I use my Viking mixer with dough hook, takes a lot of labor out of it. Thanks.

misstracyflick 1 year, 1 month ago said:
How pompous and elitist to dis the Bread Machine - perhaps one of the greatest inventions known to woman, or indeed man. The machine allows almost anybody to produce a perfect loaf almost every time, without all that unnecessary kneading!

dariana 1 year, 1 month ago said:
Misstracy I was asked to post this and many of us prefer to actually do our own baking. But thanks hun for the comment. Please do not label me with names such as "pompous" as you do not know me and I do not appreciate it.

dariana 1 year, 1 month ago said:
Linebb, glad I could help out. I have a bread machine, it was a gift some years ago but I also prefer the old fashioned way. It just doesn't taste homemade to me out of a bread machine.

chefjeb 1 year, 1 month ago said:
A good classic bread recipe. Thanks! We bake all of our bread, including hamburger buns, etc. (posted) For those with mixers, or a food processor, strong enough to handle the dough you can go straight to the mixer and make a sponge and keep adding flour until you get a ball that comes away from the sides of the bowl. Continue kneading until a golf ball size piece can be stretched without tearing. It's kneaded. I would add a little sugar to the yeast. That gives it food and it will proof faster. Good recipe and thanks for posting! This recipe would also work with whole wheat flour instead of rye.

dariana 1 year, 1 month ago said:
Your welcome Chefjeb, from browsing all your marvelosu recipes, I am not surprised you still bake bread too. I love the stuff you have posted.

pintobean 1 year, 1 month ago said:
When I grow up I want to be a expert chef . Oven bread is the best.I think.

wmhaynes 6 months, 3 weeks ago said:
What a great bread recipe! It's going to get made today in Chiang Rai, Thailand! Thanks for sharing the recipe - Blessings - William and Cindy Haynes

wmhaynes 6 months, 1 week ago said:
Great recipe! I have made it twice now. I have to make my own version of molasses using brown sugar and maple syrup since we cannot get molasses here. The whole family loves it. Also used it to make croutons. Thanks! Cindy

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