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Swedish Rye Bread Recipe
|Milk||480 Milliliter, scalded and cooled|
|Salt||2 Teaspoon (10 Milliliters)|
|Caraway seeds||30 Milliliter (2 Tablespoons)|
|Maple syrup||60 Milliliter (1/4 Cup)|
|Molasses||30 Milliliter (2 Tablespoons)|
|Active dry yeast||1 Tablespoon, dissolved in 1/4 cup warm water (1 Package)|
|Warm water||60 Milliliter (1/4 Cup)|
|Rye flour||480 Milliliter (2 Cups)|
|Oil/Melted shortening||45 Milliliter, melted (3 Tablespoons)|
|White flour||960 Milliliter (4 Cups)|
Serving size: Complete recipe
Calories 6123 Calories from Fat 769
% Daily Value*
Total Fat 88 g135.6%
Saturated Fat 18.1 g90.4%
Trans Fat 0 g
Cholesterol 48 mg
Sodium 4123.9 mg171.8%
Total Carbohydrates 1171 g390.4%
Dietary Fiber 148.9 g595.8%
Sugars 85.4 g
Protein 194 g387.3%
Vitamin A 13% Vitamin C 10.6%
Calcium 127.7% Iron 473.2%
*Based on a 2000 Calorie diet
Add yeast (dissolved in water) and the rye flour.
Beat until smooth, about 75 strokes.
Cover, let stand until bubbly and foamy, 1-2 hours or overnight.
Stir down; add oil.
Gradually work in white flour until a stiff dough is formed.
Knead thoroughly until smooth.
Let rise until doubled in bulk.
Punch down, let rise again until doubled.
Bake at 375°F (190°C) about 35-40 minutes, until loaf sounds hollow when tapped.
Remove from pans and cool on rack.