Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Swedish Rye Bread Recipe
    Lost? Site Map

    Swedish Rye Bread

    Swedish Rye Bread. Photo by gailanng

    1/7 Photos of Swedish Rye Bread

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hr

    4 hrs

    Sweetiebarbara's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Put warm water into glass measuring (1) cup and check temperature with thermometer.
    2. 2
      Sprinkle yeast into warm water and let stand.
    3. 3
      In another glass measuring cup (2 cup) place water and Crisco.
    4. 4
      Microwave to hot, to melt fat.
    5. 5
      In a large bowl, combine sugar, molasses, and salt.
    6. 6
      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!).
    7. 7
      Stir until sugar dissolves.
    8. 8
      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.).
    9. 9
      Stir in rye flour and beat well. (I use my electric hand mixer).
    10. 10
      Add yeast and caraway seed, and mix well.
    11. 11
      Stir in enough regular flour to make a soft dough.
    12. 12
      Cover with clean towel and let rest for 10 minutes.
    13. 13
      Generously sprinkle kneading surface with flour.
    14. 14
      Knead for 10 minutes.
    15. 15
      Place dough in lightly greased bowl and turn to coat all surfaces.
    16. 16
      Cover and let rise in warm draft free space, until doubled, about 2 hours.
    17. 17
      Punch down.
    18. 18
      Turn out onto lightly floured surface.
    19. 19
      Divide in two (I use a bread knife to slice the ball in half).
    20. 20
      Shape each piece into smooth ball, cover, and let rest 10 minutes (this is called proofing).
    21. 21
      Form each into two round loaves, and place on greased baking sheet.
    22. 22
      Cover and let rise in warm place (I put them in oven with the light on) until doubled again, about 1 1/2 hours.
    23. 23
      If you put them in oven to rise, make sure you take them out before lighting oven!
    24. 24
      Bake at 375°F for about 30 minutes.
    25. 25
      If loaves are getting too brown, you may cover with foil near the end of baking.
    26. 26
      Brush tops, when done, with butter for a soft crust.

    Ratings & Reviews:

    • on January 29, 2013

      45

      Great flavor but mine didn't raise properly. Will try with gluten next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2012

      55

      My sister requested home baked rye bread. She said it tasted exactly like the artisan bread she purchased at the farmer's market. Last time I went to the farmer's market, all I got was the flu from the parking meter.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2006

      55

    Advertisement

    Nutritional Facts for Swedish Rye Bread

    Serving Size: 1 (1380 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1739.7
     
    Calories from Fat 170
    81%
    Total Fat 18.9 g
    29%
    Saturated Fat 3.9 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 3528.7 mg
    147%
    Total Carbohydrate 351.8 g
    117%
    Dietary Fiber 26.5 g
    106%
    Sugars 52.2 g
    208%
    Protein 43.1 g
    86%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites