Best Swedish Rye Bread Recipes

SWEDISH LIMPA (RYE BREAD)

Steps:

• In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.
• Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.
• In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
• Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.
• Preheat oven to 350 degrees F.
• Bake for 45 to 55 minutes. Remove and brush tops with melted butter.

SWEDISH LIMPA RYE BREAD

Steps:

• Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
• Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
• Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes. Add 2 cups all-purpose flour, rye flour, sea salt, and orange zest; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
• Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
• Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
• Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with the towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

SWEDISH RYE BREAD

Steps:

• In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. , Shape into 4 round loaves. Place on greased baking sheets. Cover and let rise until doubled, 45-60 minutes. Bake at 350° until golden brown, 30-35 minutes. Brush with butter.

SWEDISH RYE BREAD I

Steps:

• Dissolve yeast in warm water.
• Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place.
• Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.
• Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.

GREAT GRANDMA AMY'S SWEDISH RYE BREAD

Steps:

• 1. Ground down your Swedish mix and place in an air tight container. (you will have extra)
• 2. Follow instructions for your bread machine, mine says to put all liquids in first then add dry ingredient's.
• 3. Place warm water in the bottom along with the molasses. then add flours, salt in one corner and butter in the other, brown sugar in the other. I sprinkle my Swedish mix and milk in the center before making my dwell for my yeast.
• 4. Set bread machine to your desired settings, and let the machine do its job and you will have a perfect loaf of bread :)
• 5. I pray your family enjoys my great grandmothers recipe that I have grown up on and love so dearly. This makes such a savory loaf of bread and tastes amazing with jams and honey too ! Enjoy!!

SWEDISH RYE BREAD

Steps:

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

SWEDISH RYE BREAD

Steps:

• Grind the caraway seeds, anise seed, and fennel seeds in a mortar and pestle or a spice or coffee grinder and place in a large bowl with the orange zest and milk.
• In a large warmed bowl, mix the yeast and molasses with 1/4 cup warm (105° to 115°F) water. Let stand about 5 minutes or until the yeast foams. Add the milk mixture, salt, and melted butter. Beat in the rye flour until smooth. Beat in enough bread flour to make a stiff dough. Cover the bowl and let the dough rest for 15 minutes.
• Turn the dough out onto a lightly floured board. Knead, adding flour sparingly, until the dough is smooth and springy, about 10 minutes. If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.
• Cover and let rise until doubled, 1 to 1 1/2 hours. Punch the dough down. Turn it out onto a lightly oiled board. Knead to squeeze out air bubbles. Divide the dough into two pieces and shape into two oblong loaves. Grease two 9 × 5-inch loaf pans. Place the loaves in the pans smooth side up. Cover and let rise until almost doubled, 45 minutes to 1 hour.
• Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry. Remove the bread from the pans and cool on a wire rack.

SWEDISH RYE BREAD (BREAD MACHINE)

Steps:

• Add all the ingredients to the pan according to the order in the manufacturer's instructions.
• Set crust on medium and program for the Basic cycle; press Start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

SWEDISH LIMPA RYE BREAD

Steps:

• 1. Place water, sugar, butter, salt, molasses, seeds and peel in a pan and bring to a boil. Remove from stove. Add baking soda to buttermilk and add to hot mixture.
• 2. Place rye flour in a large bowl and gradually add liquid mixture, beating smooth. Dissolve yeast in 1/4 cup warm water and add 1 tsp. sugar.
• 3. Add white flour until a firm dough forms. (Somewhere between 5-5 1/2 cups.)
• 4. Place in greased bowl and allow to rise until doubled in bulk. Punch down and let rise again. Form into 3 loaves and place in greased pan and again allow to rise until double in bulk. You can also form round loaves, making 3-4 shallow slices in top to form a decorative design at this point.
• 5. Bake for 35 minutes at 375 degrees. Brush with melted butter when done.
• 6. *** I have omitted one of the risings without much difference, but this is the original recipe.

QUICK SWEDISH RYE BREAD

Steps:

• Preheat oven to 400°F and butter 2 8" x 4" loaf pans.
• In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds.
• In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk).
• Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened (mixture will be sticky but quite stiff).
• Stir vigorously for several minutes.
• Divide dough evenly among prepared pans, smoothing tops with wet spatula.
• Place in centre of oven, lower heat to 385°F and bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaves have pulled away from sides of pans and a skewer inserted in centre comes out clean.
• Turn loaves out of pans onto rack. (The loaves will be about 2" high.).
• Allow bread to cool for at least two hours before slicing to give loaves time to firm up.

WHOLE GRAIN SWEDISH RYE BREAD

Steps:

• combine honey, molasses, salt, butter and caraway, pour boiling water over, and set aside to cool.
• Add yeast to warm water, stir to dissolve, and add to honey molasses mixture when cooled to lukewarm.
• add 2 cups of WW flour to mixture and using dough hook, mix well.
• add the remaining flours until you have a smooth dough that can be kneaded.
• Knead for 8 to 10 minutes and place in lightly oiled bowl, cover and let rise until doubled in size (about 1 1/2 to 2 hours).
• Punch down, turn out onto floured surface and knead for 2 minutes.
• Separate dough into 2 equal parts, shape to fit 2 loaf pans.
• Cover and let rise for another 1 1/2 to 2 hours until almost doubled in size.
• Bake at 375 for about 30 minutes. If tops are browning too much, cover with foil for the lase 15 minutes.
• Cool on wire racks, and enjoy with butter!
• note- I leave the loaf pans in the oven for the second rise, and then just uncover and turn on the oven to bake, I add 5 minutes to the baking time to compensate for the preheating time.

LIMPA (SWEDISH RYE BREAD)

Steps:

• 1. put all the ingredients in the pan according to the order in the manufacturer's order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start.
• 2. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

OVERNIGHT SWEDISH RYE BREAD

Steps:

• In a large bowl, dissolve yeast in water; stir in sugar and let stand for 5 minutes. Add milk, molasses, brown sugar, oil, oats, orange zest, salt, fennel, aniseed, caraway, rye flour and 6 cups of all-purpose flour. Add enough remaining all-purpose flour to form a soft but sticky dough. Cover and let rise in a warm place overnight. , Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into four loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-45 minutes. Remove from the pans to cool on wire racks.

SWEDISH RYE BREAD

Steps:

• Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to dissolve. Let stand 5 minutes. Combine remaining 2 cups warm water, 1 cup all purpose flour and 1 cup rye flour in bowl. Add yeast mixture. Mix to blend well. Cover bowl with kitchen towel. Let sponge rise 1 hour.
• Mix sugar, corn syrup, shortening, aniseed, coriander, orange peel and salt into sponge. Gradually mix in enough all purpose flour, 1/2 cup at a time, to form slightly sticky dough. Knead on floured surface until smooth and elastic, adding more flour if sticky, about 10 minutes.
• Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Grease 2 cookie sheets. Punch dough down. Turn out onto lightly floured surface and knead until smooth. Divide dough into 3 parts. Pat each piece into 5-inch-diameter round. Place on prepared sheets. Cover and let rise in warm draft-free area until almost doubled, about 40 minutes.
• Preheat oven to 350°F Pierce each loaf 5 times with fork. Bake until loaves are brown and sound hollow when tapped on bottom, about 1 hour. Transfer to racks. Brush with butter and cool. Serve warm or at room temperature. (Can be made 1 month ahead. Wrap loaves tightly and freeze. Thaw before serving.).

SWEDISH RYE BREAD II

Steps:

• In a small bowl, dissolve the yeast in the warm (110 degree F) water. Let sit until creamy, about 10 minutes.
• Pour the hot water in a large mixing bowl, add the honey, salt, sugar, orange zest, caraway seeds and butter; briefly stir. Let cool to lukewarm.
• Combine the yeast mixture with the honey orange mixture. Stir in the rye flour. Mix the bread flour, 1/2 cup at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three 9x5 inch loaf pans.
• Turn the dough out onto a lightly floured surface and divide into three equal pieces. Form each piece into a loaf and place in prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until the top of the loaves are golden and the bottoms sound hollow when tapped.

SWEDISH LIGHT RYE WITH CARAWAY BREAD (ABM)

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Basic bread cycle, and start machine.

RUSTIC SWEDISH RYE BREAD

Steps:

• In a small saucepan, combine orange peel strips and 1/2 cup water. Bring to a boil. Reduce heat to medium-low, cook, uncovered, for 10 minutes or until softened. Drain; set strips aside., In the same saucepan, combine honey and remaining water. Bring to a boil; return strips to pan. Reduce heat to medium-low; cook, uncovered, for 3-5 minutes or until almost all of the syrup is absorbed, stirring occasionally (watch carefully to prevent scorching). Cool strips on waxed paper coated with cooking spray., In a large bowl, dissolve yeast in warm water. Add the milk, brown sugar, egg, corn syrup, molasses, shortening, salt, aniseed, fennel seed, rye flour and 2 cups all-purpose flour. Beat on medium speed for 3 minutes. , Chop candied orange strips; add to dough. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Divide dough in half. Shape each into a 6-inch round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. , Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool.

GRANDPA ADAM'S SWEDISH RYE BREAD

Steps:

• 1. Combine first 7 ingredients and boil 5 minutes, cool. When mixture is cool, add yeast cake which has been dissolved in 1/4 cup warm water
• 2. Beat in the rye flour until smooth, Let rise in a warm place overnight.
• 3. Next morning, add the white flour kneed thoroughly and let rise again for two hours.
• 4. Shape in round loves and place in 9 inch pie tins. Let rise until light about 2 hours.
• 5. Bake in moderate oven at 300 degrees fir 1 hour. Makes 4 large loves

SWEDISH RYE BREAD

Steps:

• Dissolve yeast in warm water.
• Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast.
• Add rye flour, beating with mixer. Gradually beat in bread flour.
• Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel and allow to rise till double in bulk in a warm place (1 to 1 1/2 hrs).
• Punch down the dough and place on lightly floured board. Knead until dough becomes elastic and does not stick to the board.
• Allow to rest for 5 minutes.
• Divide into 3 equal portions and shape into loaves. Place in greased 9x5 inch bread pans. Let rise until double in bulk.
• Bake at 375F (190C) for 35-40 minutes.