Traditional Swedish Rye Bread

    Traditional Swedish Rye Bread


    16 people made this

    This recipe makes two loaves of traditional Swedish rye bread lightly flavoured with orange rind, caraway and fennel.

    Serves: 24 

    • 450ml water
    • 100g dark brown soft sugar
    • 2 tablespoons vegetable oil
    • 2 teaspoons salt
    • 2 teaspoons finely grated orange rind
    • 1 1/2 teaspoons caraway seed
    • 1 1/2 teaspoons fennel seed
    • 675g plain flour
    • 2 (7g) sachets dried active baking yeast
    • 2 eggs, room temperature
    • 200g rye flour

    Preparation:45min  ›  Cook:35min  ›  Extra time:1hour30min rising  ›  Ready in:2hours50min 

    1. Boil water, sugar, oil, salt, orange rind, caraway seeds and fennel seeds in a saucepan for 3 minutes. Cool until lukewarm
    2. In a large bowl, whisk together 1/2 the plain flour and yeast. Stir in cooled orange rind mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs. Add half of the remaining plain flour, and beat 1 minute on medium speed. Add rye flour and enough additional plain flour to make a stiff dough.
    3. Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball. Place in lightly oiled bowl, turning to oil the surface. Cover with a damp cloth, and place in a warm spot. Allow to rise for 1 1/2 hours, or until doubled.
    4. Punch dough down, and divide in half. Shape into 2 balls. Let rest for 10 minutes. Shape into 2 loaves, and place into ungreased 23x13cm loaf tins. Brush with oil. Allow to rise for 1 hour, or until doubled in size.
    5. Bake at 200 degrees C for 30 to 35 minutes, or until done.

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    Reviews (2)


    excellent receipe just like my mother use to make. - 14 Jul 2008


    Being Swedish, this is my favourite bread. My grandmum used to make this often (it was best hot from the oven). My recipe that I have used for several years is almost identical to this one. Occasionally, I skip the orange zest and spices --then it is exactly like my grandmother's, who came from Sweden in her teens. - 14 Jul 2008

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