Swedish Rye Bread Recipe

RatingDifficultyIntermediate

?Swedish Rye Bread is a type of bread that is made with rye flour. It is a dense loaf of bread that has a slightly sour taste. This bread is typically made with sourdough starter, but it can also be made with yeast. Swedish Rye Bread is a popular type of bread in Scandinavia and is often eaten with cheese or ham.

Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr
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 4 c Warm water (105 - 115 F)
 3 c Fine or medium grind rye flour
 ½ c Molasses
 ¼ c Firmly packed brown sugar
 2 Envelopes dry yeast
 1 tb Fennel seed, crushed
 3 tb Vegetable oil
 1 tb Salt
 8 To 9 cups bread flour or all-purpose flour


1

Sponge:

2

For sponge: Whisk all ingredients in large bowl until smooth. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 hour.

3

For dough: Using wooden spoon, stir down sponge. Add oil, salt and 3 cups bread flour, stirring until smooth. Mix in enough of remaining flour 1/2 cup at a time to form soft dough. Knead on floured surface until dough is no longer sticky, adding more flour if necessary, about 10 minutes.

4

Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

5

Grease baking sheets. Gently knead dough on lightly floured surface until deflated. Cut into 4 even pieces. Knead each piece into round. Place on prepared sheets. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.

6

Preheat oven to 350 F. Bake until loaves sound hollow when tapped on bottom, about 1 hour. Immediately transfer to racks and cool completely.

CategoryCuisine

Ingredients

 4 c Warm water (105 - 115 F)
 3 c Fine or medium grind rye flour
 ½ c Molasses
 ¼ c Firmly packed brown sugar
 2 Envelopes dry yeast
 1 tb Fennel seed, crushed
 3 tb Vegetable oil
 1 tb Salt
 8 To 9 cups bread flour or all-purpose flour

Directions

1

Sponge:

2

For sponge: Whisk all ingredients in large bowl until smooth. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 hour.

3

For dough: Using wooden spoon, stir down sponge. Add oil, salt and 3 cups bread flour, stirring until smooth. Mix in enough of remaining flour 1/2 cup at a time to form soft dough. Knead on floured surface until dough is no longer sticky, adding more flour if necessary, about 10 minutes.

4

Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

5

Grease baking sheets. Gently knead dough on lightly floured surface until deflated. Cut into 4 even pieces. Knead each piece into round. Place on prepared sheets. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.

6

Preheat oven to 350 F. Bake until loaves sound hollow when tapped on bottom, about 1 hour. Immediately transfer to racks and cool completely.

Swedish Rye Bread Recipe

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