Swedish Rye Bread Recipe

Swedish · Bread · 90 min total

This dense, slightly sweet rye bread is a staple in Swedish cuisine, perfect for open-faced sandwiches or with butter and cheese.

Ingredients

• 2 cups dark rye flour
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup brown sugar
• 2 teaspoons salt
• 1 tablespoon caraway seeds
• 1 tablespoon fennel seeds
• 1 cup warm water (110°F)
• 2 tablespoons active dry yeast
• 1 cup buttermilk, at room temperature
• 1/4 cup molasses
• 2 tablespoons unsalted butter, melted

Instructions

1. In a small bowl, dissolve yeast in warm water with a pinch of sugar; let stand 5 minutes until foamy.
2. In a large bowl, whisk together rye flour, all-purpose flour, whole wheat flour, brown sugar, salt, caraway seeds, and fennel seeds.
3. Add yeast mixture, buttermilk, molasses, and melted butter; stir until a shaggy dough forms.
4. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding more flour if needed.
5. Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
6. Punch down dough, divide in half, and shape into two round loaves. Place on greased baking sheet, cover, and let rise 30 minutes.
7. Preheat oven to 375°F. Slash tops of loaves with a sharp knife.
8. Bake for 50-60 minutes until golden brown and hollow-sounding when tapped. Cool on wire racks.

Tips

• For a softer crust, brush loaves with butter after baking.
• Store in a paper bag at room temperature for up to 5 days, or freeze for up to 3 months.
• Toast slices for a crispier texture.

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