Swedish Rye Bread Recipe

Makes 4 round loaves

Step 1

For sponge: Whisk all ingredients in large bowl until smooth. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 hour.

Step 2

For dough: Using wooden spoon, stir down sponge. Add oil, salt and 3 cups bread flour, stirring until smooth. Mix in enough of remaining flour 1/2 cup at a time to form soft dough. Knead on floured surface until dough is no longer sticky, adding more flour if necessary, about 10 minutes.

Step 3

Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Step 4

Grease baking sheets. Gently knead dough on lightly floured surface until deflated. Cut into 4 even pieces. Knead each piece into round. Place on prepared sheets. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.

Step 5

Preheat oven to 350 F. Bake until loaves sound hollow when tapped on bottom, about 1 hour. Immediately transfer to racks and cool completely.

Bon Appetit

Things You'll Need

  • 4c Warm water (105 - 115 F)
  • 3c Fine or medium grind rye flour
  • 1/2c Molasses
  • 1/4c Firmly packed brown sugar
  • 2 Envelopes dry yeast
  • 1tb Fennel seed, crushed
Dough:
  • 3tb Vegetable oil
  • 1tb Salt
  • 8 To 9 cups bread flour or all-purpose flour

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