Swedish Rye Bread

  • Yield: 24 pieces


1package dry yeast
1/4cup warm water (100 to 105F)
2cups milk
1/3cup butter
1/4cup molasses
1/4cup brown sugar
1teaspoon salt
2cups rye flour
1teaspoon caraway seeds
4cups sifted all-purpose flour


  1. 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).