This authentic Swedish Rye Bread is a staple of Scandinavian cuisine, known for its dense texture and deep, earthy flavor. The combination of fine rye flour, dark molasses, and aromatic fennel seeds creates a loaf that is moist, slightly sweet, and incredibly satisfying. It pairs beautifully with cured meats, cheeses, or simply buttered as a side to hearty soups and stews. Unlike lighter wheat breads, this rye loaf keeps well for several days, actually improving in flavor as it sits. It is a vegan-friendly option that requires no special equipment, just patience for the rise and bake. Perfect for holiday tables or everyday comfort, this bread brings a rustic, homemade charm to any meal. Enjoy it fresh from the oven or toasted for a delicious crunch.
Swedish Rye Bread
Description
This authentic Swedish Rye Bread is a staple of Scandinavian cuisine, known for its dense texture and deep, earthy flavor. The combination of fine rye flour, dark molasses, and aromatic fennel seeds creates a loaf that is moist, slightly sweet, and incredibly satisfying. It pairs beautifully with cured meats, cheeses, or simply buttered as a side to hearty soups and stews. Unlike lighter wheat breads, this rye loaf keeps well for several days, actually improving in flavor as it sits. It is a vegan-friendly option that requires no special equipment, just patience for the rise and bake. Perfect for holiday tables or everyday comfort, this bread brings a rustic, homemade charm to any meal. Enjoy it fresh from the oven or toasted for a delicious crunch.Ingredients
Directions
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In a large mixing bowl, combine the warm water, molasses, brown sugar, salt, and vegetable oil. Stir until the sugar and salt are completely dissolved.
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Sprinkle the dry yeast over the water mixture and let it stand for 5-10 minutes until frothy, indicating the yeast is active.
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Stir in the crushed fennel seeds and the rye flour. Mix well until a thick batter forms.
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Gradually add the bread flour, one cup at a time, mixing thoroughly after each addition. The dough will be very sticky; do not add too much flour too quickly.
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Turn the sticky dough out onto a lightly floured surface. Knead gently for about 5-7 minutes until the dough is smooth and slightly tacky, but not dry. Add only enough flour to prevent sticking to your hands.
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Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap. Let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
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Punch down the dough to release air bubbles. Shape into a loaf and place it in a greased 9x5-inch loaf pan.
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Cover the loaf pan loosely with a clean towel. Let rise again for 45-60 minutes, until the dough crests just above the rim of the pan.
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Preheat the oven to 400F (200C).
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Bake the bread for 10 minutes, then reduce the heat to 350F (175C) and continue baking for 40-50 minutes, or until the loaf sounds hollow when tapped on the bottom and registers 190F (88C) internally.
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Remove the loaf from the pan immediately and place it on a wire rack to cool completely before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 466.2kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.3g7%
- Cholesterol 0.0mg0%
- Sodium 894.6mg38%
- Total Carbohydrate 82.8g28%
- Dietary Fiber 9.0g36%
- Sugars 5.4g
- Protein 15.3g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
