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My review
Swedish Rye Bread II
GINGER P
"An aromatic rye bread with a hint of orange and honey. A friend gave me a loaf of this bread as a hostess gift and was thoughtful enough to pass along the recipe."
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Ingredients
3 h 40 m servings 236 calsOriginal recipe yields 36 servings (3 - 9x5 inch loaves)
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Directions
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- 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.
Nutrition Facts
Per Serving: 236 calories; 2.5 g fat; 48.8 g carbohydrates; 4.8 g protein; 5 mg cholesterol; 597 mg sodium. Full nutrition
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
10/26/2003
This rye is moist and stays moist and soft past the first day. I added extra caraway because I love it, plus about a teaspoon of fennel as well. The extra caraway and fennel added flavor without...
Most helpful critical review
6/24/2013
I made this bread today. Surprised it didn't really taste like rye. Was really disappointed for that but the bread did taste good none the less. I will still be looking for a good rye bread. ...
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10/26/2003
This rye is moist and stays moist and soft past the first day. I added extra caraway because I love it, plus about a teaspoon of fennel as well. The extra caraway and fennel added flavor without...
12/8/2007
This is a delicious and versitile recipe. It rises amazingly, and makes a moist, fluffy bread for the amount of rye flour it contains. I've also tried varying the amount of sugar and using diffe...
2/12/2007
It works well w/whole wheat and brown suger (we don't use white flour); in fact we love it so much I make it weekly for our sandwich bread! Interestingly, I tried to halve the recipe and still g...
7/7/2009
I used molasses in place of the sugar, and added extra caraway as others have suggested. This is a great bread. Making 1/3 the recipe yielded a huge free formed loaf!
11/5/2010
This is a nice rye bread. Very similar to what my Swedish Grandma used to make. Nice and moist and very flavorful. The one change I made was to use ground caraway instead of the whole seeds. It...
1/18/2015
I thoroughly enjoyed this bread recipe. I didn't make any changes other than making a 1/3 batch and using a bread machine. It's exactly as sweet as I was hoping for with a honey bread. It's fluf...
1/2/2010
Pretty good. A dense, hearty rye that is a bit sweet--not surprisingly, with the amount of sugar and honey. I think I'd prefer just honey, though. I made a 1/3 of the recipe and was able to m...
6/24/2013
I made this bread today. Surprised it didn't really taste like rye. Was really disappointed for that but the bread did taste good none the less. I will still be looking for a good rye bread. ...