Best 7 Sweet Orange Rye Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the world of sweet orange rye bread, a culinary symphony where the tangy zest of oranges harmonizes perfectly with the nutty warmth of rye flour. This tantalizing treat is a testament to the marriage of flavors, offering a taste experience that is both comforting and invigorating. As you embark on this journey to find the perfect recipe for sweet orange rye bread, let us guide you through the nuances of this delectable delight.

Here are our top 7 tried and tested recipes!

LIMPA (SWEDISH ORANGE-RYE BREAD) RECIPE



Limpa (Swedish Orange-Rye Bread) Recipe image

Also known as vortlimpa, Sweden's limpa bread is commonly made with different ingredients at various times of the year, particularly at Christmas.

Provided by Kari Diehl

Categories     Appetizer     Bread

Time 3h30m

Yield 12

Number Of Ingredients 12

1 3/4 cups orange juice
1/4 cup butter
1/3 cup dark molasses
1/4 cup dark brown sugar
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon anise seeds
1 (2 1/4 teaspoons) package active dry yeast
1 tablespoon kosher salt
2 tablespoon freshly grated orange peel
2 1/2 cups medium rye flour
2 to 3 cups all-purpose or bread flour

Steps:

  • Gather the ingredients. Preheat oven to 300 F, turning it off immediately once heated.
  • In a small saucepan, combine the orange juice, butter, molasses, brown sugar, fennel seeds, caraway seeds, and anise seeds. Bring it to a low boil. Maintain the low boil for 5 minutes. Remove it from the burner and let it cool until the mixture is lukewarm.
  • Once the liquid spice mixture is warm, but not hot, to the touch, whisk in the active dry yeast, salt, and grated orange peel.
  • Place the liquid in a mixing bowl and gradually stir in 2 1/2 cups rye flour. Continue to add in 2 to 3 cups of all-purpose flour until the dough is soft and pliable (it will be slightly sticky).
  • Let the dough rest for 20 minutes.
  • Either by hand or with the dough hook of your mixer, knead the dough lightly for about 5 minutes, until the dough is stiff and smooth.
  • Place the dough in a greased bowl (either oil or butter is fine), flipping the dough once to coat it with grease. Cover the bowl with a clean towel, place it in a warmed oven, and let it rise until double, about 1 hour.
  • After the dough is risen, punch it down, divide it into 2 halves, and shape it into 2 round loaves.
  • Place the loaves on a lightly floured baking pan or pizza paddle (if you use a bread stone in your oven). Cover it with a towel and let the loaves rise on the counter until doubled, 45 minutes to 1 hour.
  • Preheat oven to 375 F. When the loaves have risen, place them in the oven and bake for 30 minutes, or until they are dark, crusty and a skewer inserted in the middle comes out clean.
  • Serve and enjoy.

Nutrition Facts : Calories 292 kcal, Carbohydrate 56 g, Cholesterol 10 mg, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, Sodium 321 mg, Sugar 14 g, Fat 5 g, ServingSize 2 loaves (12 servings), UnsaturatedFat 0 g

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 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

SWEET ORANGE RYE BREAD



Sweet Orange Rye Bread image

A nice, sweet rye bread for those who don't think they like rye bread. Wonderful with honey butter, with a cheese fondue, or ham sandwiches.

Provided by LuAnn_Mason

Categories     Yeast Breads

Time 3h45m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 13

1 teaspoon anise seed
1 teaspoon ground or crushed cardamom
1 teaspoon fennel seed
1 teaspoon caraway seed
1 large orange, juice and zest of
1 cup buttermilk or 1 cup sour milk
2/3 cup molasses
1/3 cup butter or 1/3 cup margarine
1 teaspoon salt
2 tablespoons saf instant yeast
2 1/2 cups medium rye flour
2 cups unbleached all-purpose flour
1/4 cup dough enhancer

Steps:

  • Combine orange juice, orange peel, buttermilk, molasses and margarine in microwave safe container and microwave until hot, approximately 2 minutes or until it reaches about 120 degrees. Margarine need not melt completely, and mixture will look curdled and pretty unappetizing. That's okay.
  • In large mixer bowl, combine rye and all purpose flours, salt, seeds, dough enhancer, salt and yeast. Pour in hot liquid and combine. Knead by hand or by machine until smooth and elastic, approximately ten minutes.
  • Grease and let rise in covered bowl until doubled in bulk, approximately 1 to 1 1/2 hours. This dough is very dense and takes awhile to rise. Punch down and allow to rise a second time, 45 to 60 minutes. Shape into rolls, loaf pans, or free form loaves.
  • Preheat oven to 375 and allow dough to rise 30 to 45 minutes, depending on size of loaf. Rolls will rise in 25-30 minutes, loaves will take longer.
  • Bake at 375 for 30 minutes for rolls, or 45-50 minutes for loaves.

SWEET RYE BREAD



Sweet Rye Bread image

This bread has a slightly sweet flavor for a nice change of pace from the traditional rye. It's also wonderful toasted.

Provided by Taste of Home

Time 1h

Yield 4 loaves.

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
3-1/3 cups warm water (110° to 115°), divided
1/2 cup evaporated milk
1/2 cup butter, melted
2/3 cup packed brown sugar
1/2 cup dark corn syrup
3 tablespoons molasses
1-1/2 teaspoons salt
3 cups rye flour
9 to 10 cups all-purpose flour
Melted butter

Steps:

  • In a large bowl, dissolve yeast in 2 cups water; let stand for 15 minutes. Add milk, butter, sugar, corn syrup, molasses, salt and remaining water. Stir in rye flour. Gradually add enough all-purpose flour to form a soft dough. Turn onto a lightly 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 hour. Punch dough down. Shape into four loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325° for 40-45 minutes. Remove from pans to cool on wire racks. Brush with melted butter.

Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

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

SWEET RYE BREAD



Sweet Rye Bread image

This was from a friend at Hope Lodge. Yes, we sat around talking about recipes guys. It was a lot of fun, a lot of laughing, a lot of remembering. I haven't tried it yet.

Provided by Dienia B.

Categories     Yeast Breads

Time 4h

Yield 1 loaf

Number Of Ingredients 11

1 cup milk, scalded
1/2 cup molasses
1/2 cup brown sugar
1 tablespoon salt
3 teaspoons yeast
4 tablespoons butter
1 1/2 cups rye meal
2 cups white flour
1 egg white
1 tablespoon water
1 teaspoon caraway seed

Steps:

  • Combine hot milk, molasses, brown sugar and salt. and butter.
  • Cool mixture to lukewarm; . Add yeast to cooled milk.
  • Add flours to make a stiff dough.
  • Let double; punch down.
  • Put cornmeal under.
  • Brush with egg white and 1 tablespoon water.
  • Sprinkle with caraway seed.
  • Slash the dough before baking.

Nutrition Facts : Calories 2443.2, Fat 58.9, SaturatedFat 35.3, Cholesterol 156.3, Sodium 7661.4, Carbohydrate 442.2, Fiber 10.8, Sugar 201.2, Protein 43.3

Tips:

  • Use fresh oranges for the best flavor. If you don't have fresh oranges, you can use 1/2 cup of orange juice concentrate plus 1/2 cup of water.
  • Grate the orange zest finely. This will help to release the oils and flavor of the orange.
  • Don't overmix the batter. Overmixing will make the bread tough.
  • Let the bread rise in a warm place until it has doubled in size. This will help to ensure that the bread is light and fluffy.
  • Bake the bread until it is golden brown and a toothpick inserted into the center comes out clean.

Conclusion:

Sweet orange rye bread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or dinner. The orange zest and juice give the bread a bright and citrusy flavor, while the rye flour adds a nutty flavor and a slightly chewy texture. This bread is also a good source of fiber and nutrients.

Related Topics