Best 7 Rustic Swedish Rye Bread Recipes

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When it comes to classic baking, rustic Swedish rye bread stands tall with its hearty texture, distinct sour flavor, and a history dating back centuries. With a crispy crust and a dense, flavorful crumb, this bread embodies the essence of Swedish culinary heritage. Often prepared using a combination of rye flour and wheat flour, the distinctive sourness is attributed to a traditional fermentation process involving a sourdough starter. This scrumptious bread is a staple in Swedish households and is frequently enjoyed during special occasions and gatherings. If you're looking to delve into the world of rustic Swedish rye bread and create a loaf that's both delicious and authentic, this comprehensive guide will provide you with the necessary insights and a detailed recipe to help you achieve baking perfection.

Let's cook with our recipes!

SWEDISH RYE BREAD



Swedish Rye Bread image

This recipe came from my mother, and it's long been a family favorite. You can make a meal of it with soup and a salad.

Provided by Taste of Home

Time 55m

Yield 4 loaves (8 slices each).

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons shortening
2 teaspoons salt
2-1/2 cups rye flour
3-3/4 to 4-1/4 cups all-purpose flour
2 tablespoons butter, melted

Steps:

  • In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. , Shape into 4 round loaves. Place on greased baking sheets. Cover and let rise until doubled, 45-60 minutes. Bake at 350° until golden brown, 30-35 minutes. Brush with butter.

Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

SWEDISH RYE BREAD



Swedish Rye Bread image

Another blue ribbon bread. This bread is hearty, but not heavy, has a nice flavor, and makes great sandwiches. It is not as easy and light to knead as my white bread... maybe it builds muscles! We all love this bread, my mother especially loved it. This freezes well, if you want to save the second loaf for another time.

Provided by Sweetiebarbara

Categories     Yeast Breads

Time 5h

Yield 2 loaves

Number Of Ingredients 10

1/4 ounce dry yeast
1/4 cup warm water (110 degrees F)
1/4 cup dark brown sugar
1/4 cup dark molasses
1 tablespoon salt
2 tablespoons shortening (Crisco)
1 1/2 cups hot water
2 1/2 cups rye flour
3 tablespoons caraway seeds
4 cups unbleached flour, sifted or 4 cups bread flour

Steps:

  • Put warm water into glass measuring (1) cup and check temperature with thermometer.
  • Sprinkle yeast into warm water and let stand.
  • In another glass measuring cup (2 cup) place water and Crisco.
  • Microwave to hot, to melt fat.
  • In a large bowl, combine sugar, molasses, and salt.
  • Pour the Crisco water into bowl. (I usually pour it into, over the bowl, the 1/4 measuring cup I had the sugar, then the molasses inches To get all of the goodies into the bowl!).
  • Stir until sugar dissolves.
  • Cool to lukewarm (85°F It will probably cool to that as you dissolve the sugar, you just don't want to kill the yeast with too high a temp.).
  • Stir in rye flour and beat well. (I use my electric hand mixer).
  • Add yeast and caraway seed, and mix well.
  • Stir in enough regular flour to make a soft dough.
  • Cover with clean towel and let rest for 10 minutes.
  • Generously sprinkle kneading surface with flour.
  • Knead for 10 minutes.
  • Place dough in lightly greased bowl and turn to coat all surfaces.
  • Cover and let rise in warm draft free space, until doubled, about 2 hours.
  • Punch down.
  • Turn out onto lightly floured surface.
  • Divide in two (I use a bread knife to slice the ball in half).
  • Shape each piece into smooth ball, cover, and let rest 10 minutes (this is called proofing).
  • Form each into two round loaves, and place on greased baking sheet.
  • Cover and let rise in warm place (I put them in oven with the light on) until doubled again, about 1 1/2 hours.
  • If you put them in oven to rise, make sure you take them out before lighting oven!
  • Bake at 375°F for about 30 minutes.
  • If loaves are getting too brown, you may cover with foil near the end of baking.
  • Brush tops, when done, with butter for a soft crust.

Nutrition Facts : Calories 1739.8, Fat 19, SaturatedFat 3.9, Sodium 3528.8, Carbohydrate 351.9, Fiber 26.6, Sugar 52.2, Protein 43.1

SWEDISH RYE BREAD I



Swedish Rye Bread I image

This is excellent bread, so good it melts in your mouth!

Provided by Janice

Categories     Bread     Yeast Bread Recipes

Yield 36

Number Of Ingredients 9

1 ½ (0.6 ounce) cakes compressed fresh yeast
1 ½ cups warm water
1 ½ cups warm milk
1 tablespoon salt
6 cups bread flour
¼ cup molasses
1 cup packed brown sugar
⅓ cup melted shortening
3 cups rye flour

Steps:

  • Dissolve yeast in warm water.
  • Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place.
  • Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.
  • Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.

Nutrition Facts : Calories 83.6 calories, Carbohydrate 15.1 g, Cholesterol 0.8 mg, Fat 2.2 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 200.9 mg, Sugar 7.8 g

SWEDISH LIMPA RYE BREAD



Swedish Limpa Rye Bread image

Wonderful dark bread.

Provided by Anonymous

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h35m

Yield 8

Number Of Ingredients 11

1 ½ teaspoons caraway seeds
1 ½ teaspoons fennel seeds
1 ½ teaspoons anise seeds
1 ¼ cups whole milk
¼ cup butter, cut into cubes
¼ cup molasses
3 ½ teaspoons active dry yeast
2 cups all-purpose flour, or more as needed
1 cup rye flour
1 ½ teaspoons sea salt
1 teaspoon orange zest

Steps:

  • Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
  • Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
  • Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes. Add 2 cups all-purpose flour, rye flour, sea salt, and orange zest; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
  • Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
  • Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
  • Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with the towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 44.8 g, Cholesterol 19.1 mg, Fat 7.7 g, Fiber 3.5 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 392.1 mg, Sugar 7.6 g

SWEDISH RYE BREAD



Swedish Rye Bread image

Categories     Bread     Side     Bake     Rye

Yield makes two 9 × 5-inch loaves

Number Of Ingredients 9

2 teaspoons each caraway seeds, anise seed, and fennel seeds
Freshly grated zest of 1 orange
2 cups milk, scalded and cooled to 105° to 115°F
2 1/4 teaspoons (1 package) active dry yeast
1/4 cup dark molasses
2 teaspoons salt
2 tablespoons butter, melted
2 cups medium rye flour
3 to 3 1/2 cups unbleached bread flour (wheat)

Steps:

  • Grind the caraway seeds, anise seed, and fennel seeds in a mortar and pestle or a spice or coffee grinder and place in a large bowl with the orange zest and milk.
  • In a large warmed bowl, mix the yeast and molasses with 1/4 cup warm (105° to 115°F) water. Let stand about 5 minutes or until the yeast foams. Add the milk mixture, salt, and melted butter. Beat in the rye flour until smooth. Beat in enough bread flour to make a stiff dough. Cover the bowl and let the dough rest for 15 minutes.
  • Turn the dough out onto a lightly floured board. Knead, adding flour sparingly, until the dough is smooth and springy, about 10 minutes. If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.
  • Cover and let rise until doubled, 1 to 1 1/2 hours. Punch the dough down. Turn it out onto a lightly oiled board. Knead to squeeze out air bubbles. Divide the dough into two pieces and shape into two oblong loaves. Grease two 9 × 5-inch loaf pans. Place the loaves in the pans smooth side up. Cover and let rise until almost doubled, 45 minutes to 1 hour.
  • Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry. Remove the bread from the pans and cool on a wire rack.

ARTISAN SOURDOUGH RYE BREAD



Artisan Sourdough Rye Bread image

This is my favorite rye bread recipe of all time... so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). Covers both sourdough and instant yeast versions.

Provided by Eric Rusch

Categories     Recipes

Yield 1 Loaf

Number Of Ingredients 11

Water: 400 grams, 1 2/3 cups
Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
Instant Yeast: 1 tsp (omit if making sourdough leavened version)
Whole Rye Flour: 245 grams, heaping 1 3/4 cups
Bread Flour: 245 grams, heaping 1 3/4 cups
Molasses: 44 grams, 2 Tbs
Fennel Seed: 8 grams, 1 Tbs
Anise Seed: 2 grams, 1 tsp
Caraway Seed: 3 grams, 1 tsp
Salt: 12 grams, 1 3/4 tsp
Zest of 1 Orange

Steps:

  • Sourdough Version
  • In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
  • In a separate bowl, combine the flours and salt.
  • Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
  • Instant Yeast Version
  • The only difference is don't use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.
  • Both Versions
  • After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn't follow that, I'm afraid you're doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don't have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
  • Preheat your oven to 475 F a half hour before baking.
  • Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.
  • Let cool completely before eating.

GRANDMA'S SWEDISH RYE BREAD



Grandma's Swedish Rye Bread image

This bread is slightly sweet. It keeps extremely well without becoming stale. It was a staple on the family farm in northern Indiana around 1920.

Provided by markbothwell

Categories     Breads

Time 5h25m

Yield 2 loaves

Number Of Ingredients 7

2 cups lukewarm water
1/4 cup molasses
1/4 cup dark corn syrup
2 teaspoons salt
2 tablespoons shortening
2 1/2 cups rye flour
3 1/2 cups all-purpose wheat flour, as needed (or more)

Steps:

  • Dissolve one package yeast in water.
  • Add rest of ingredients and knead, adding additional white flour as needed if the dough becomes too sticky.
  • Set in warm place until dough doubles in size.
  • Pat down dough, form into loaves in buttered bread pans.
  • Allow dough to double in size.
  • Bake 375 degrees for 25 minutes.
  • As loaves are removed from the oven, brush tops with melted butter to highlight the beautiful nut-brown color.
  • For a real treat, top slices with chopped dates and walnuts mixed with cream cheese.

Nutrition Facts : Calories 1511.5, Fat 20, SaturatedFat 4.3, Sodium 2418.5, Carbohydrate 310.6, Fiber 37.5, Sugar 36.6, Protein 41.6

Tips:

  • Use a combination of rye flour and all-purpose flour for a balanced flavor and texture.
  • Make sure the water is lukewarm, not hot, to activate the yeast.
  • Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
  • Punch down the dough and shape it into a loaf before baking.
  • Bake the bread in a preheated oven at 375°F for 30-35 minutes, or until it is golden brown and sounds hollow when tapped.
  • Let the bread cool completely before slicing and serving.

Conclusion:

Rustic Swedish rye bread is a delicious and hearty bread that is perfect for any occasion. With its slightly sour flavor and dense texture, this bread is a great addition to any meal. Whether you are serving it with butter and jam for breakfast, or using it to make sandwiches for lunch, this bread is sure to be a hit.

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