Swedish Rye Bread I


This is excellent bread, so good it melts in your mouth!

3 - 1 1/2 pound loaves


  • 1 ½ (0.6 ounce) cakes compressed fresh yeast

  • 1 ½ cups warm water

  • 1 ½ cups warm milk

  • 1 tablespoon salt

  • 6 cups bread flour

  • ¼ cup molasses

  • 1 cup packed brown sugar

  • cup melted shortening

  • 3 cups rye flour


  1. Dissolve yeast in warm water.

  2. 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.

  3. 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.

  4. Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.

Nutrition Facts (per serving)

84 Calories
2g Fat
15g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 84
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 1mg 0%
Sodium 201mg 9%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 5%
Total Sugars 8g
Protein 1g
Calcium 24mg 2%
Iron 0mg 2%
Potassium 81mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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