swedish rye bread

Recipe by
Annalisa Keene
Fairborn, OH

My Aunt Opal got this recipe from Lucy Wood from Waynesburg, PA while she and my Uncle Joe were serving the Throckmorton Methodist Church, back in the early seventies.

yield serving(s)
prep time 2 Hr
cook time 30 Min
method Bake

Ingredients For swedish rye bread

  • 5 c
    warm water
  • 1
    large cake of yeast
  • 1/3 c
    sugar
  • 3 Tbsp
    shortening
  • 3/4 c
    dark molasses
  • 2 Tbsp
    salt
  • 2
    eggs
  • 5 c
    rye flour
  • 11 c
    white flour (10 to 13 actually)

How To Make swedish rye bread

  • 1
    Start with hot water. Add the shortening and let it melt.
  • 2
    Add molasses, sugar and salt. Let the water cool down to a safe temperature for the yeast and add yeast and eggs.
  • 3
    Stir in the rye flour and half of the white flour. Add white flour until the dough is stiff enough to turn out to knead. Knead in enough additional white flour to make an elastic dough. Alow to rise once and punch down and let it rise again.
  • 4
    form into loaves and let it rise again.
  • 5
    bake at 350 for 30 to 50 minutes (depending on the size of your loaves)

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