A Boke of Gode Cookery Presents

Swedish Rye Bread

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A traditional Swedish-style loaf.

  • 1 cup milk, scalded
  • 2 tsp. salt
  • 2 Tbs. molasses
  • 2 Tbs. butter
  • 1 cup water
  • 2 pkgs. yeast
  • 3 1/2 cups white flour
  • 2 cups rye flour
Dissolve yeast in water. Pour milk over the salt, molasses, & butter. When cooled to lukewarm add the yeast mixture. Beat in the white flour. Beat until very smooth. Gradually add the rye flour and mix to make a medium stiff dough (it will be sticky). Knead dough until smooth. Place in bowl and cover. Let rise until doubled - about 2 hours. Punch down and let rise again. Turn out and shape into 2 oblong loaves. Place on greased baking sheet. Let rise until doubled. Bake at 375º F for 30 to 40 minutes.

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Swedish Rye Bread © James L. Matterer

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