You are here: Home » Recipes » Swedish Rye Bread Swedish Rye Bread Recipe by Favorite Recipes Press Yield 24 pieces Molasses is the secret ingredient in this delicious rye bread. PrintEmail Ingredients 1 package dry yeast1/4 cup warm water (100 to 105F)2 cups milk1/3 cup butter1/4 cup molasses1/4 cup brown sugar1 teaspoon salt2 cups rye flour1 teaspoon caraway seeds4 cups sifted all-purpose flour Instructions Sprinkle yeast on water. Let stand 5 minutes to dissolve. Scald milk; add butter, molasses, brown sugar, salt and rye flour. Beat until smooth. When lukewarm, add caraway seeds and yeast. Add white flour gradually to make a stiff dough. Knead until smooth and elastic, about 8 to 10 minutes. Cover and let rise in warm place until almost double in bulk (1 to 2 hours). Toss on a lightly floured board and divide into 2 equal parts. Form each into a rough loaf. Cut a small hole in center. Place on buttered cookie sheet. Prick with fork. Cover and let rise until double in bulk. Bake at 375F for 35 minutes. Brush with warm water when 1/2 baked and again when removed from oven. May be formed in traditional loaf size. Recipe reprinted with permission from The Junior League of Chicago’s Soupcon II (Chicago, Illinois, 1982).