Rye Bread

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This bread is heaven-sent, some of the best bread I have ever had. A only-so-slightly sweet rye, it is soft and moist, with a crust that is just a little crispy. This recipe produces two round 8 inch in diameter loaves.

Swedish rye bread
Swedish rye round.


  • 3/4 oz (21 g) active dry yeast
  • 1/4 c warm water
  • 1/2 c brown sugar
  • 1/4 c mild-flavored molasses
  • 1 Tbsp salt
  • 2 Tbsp Crisco (or other shortening)
  • 1 1/2 c very hot water
  • 2 1/2 heaping cups of rye flour
  • 2 Tbsp finely chopped orange peel (or mandarin orange, tangerine)
  • 4 c all-purpose flour
Swedish bread in progress.
Swedish bread in progress.


1. Mix the yeast and warm water together in a small cup or bowl.
2. Separately, mix the salt, molasses, shortening, and sugar in a larger bowl.
3. Add hot water to the mixture in step 2 and mix.
4. Add rye flour to the mixture in steps 2 and 3 and stir vigorously.
5. Mix the yeast and aforementioned mixture together, adding the orange peel.
6. Stir in the all-purpose flour. 4 c is optimal for my purposes and turned out perfect. More or less can be added according to taste.
7. Make sure the flour is well-mixed and knead bread dough for 15 minutes.
8. Grease another bowl with butter or shortening (or Pam) and place dough in the bowl.
9. Let the dough rise, covered, for 2 hours.
10.After 2 hours, split the dough into two balls.
11.Cover the loaves and let them rise for 2 more hours.
12.Pour a small amount of melted butter over the tops of each loaf.
13. Bake at 375°F (190°C) for 30 minutes.


    • make sure you have plenty of time on your hands before starting this project.

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