Swedish Rye Bread
Classic Swedish rye with molasses, caraway and anise. Tips for yeast swaps, scalding milk, baking, storage and substitutions.
This recipe is courtesy of The Junior League of Chicago. It comes from their cookbook, Celebrate Chicago! A Taste of Our Town.
Submitted by: The Junior League of Chicago from Chicago, IL, USA
Yield: 24 servings
- Scald milk, cool to lukewarm, then combine with a yeast starter and rye mixture to form a soft dough.
- Knead in extra all-purpose flour, let rise until doubled, shape into six small loaves and bake at 350 F for about 45 minutes.
- Swap compressed yeast for active-dry, toast seeds for more flavor, and freeze slices up to 3 months.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use active dry yeast instead of the two yeast cakes?
Yes. Two cakes of compressed yeast equal about 4 1/2 teaspoons of active dry yeast. Use two standard 2 1/4 teaspoon packets, dissolve in lukewarm water with the teaspoon of sugar, let it foam, then continue with the recipe.
How hot should I scald the milk and when should it be mixed with the yeast?
Scald milk until small bubbles form at the edges, about 180 F (82 C). Let the milk mixture cool to around 110 F (43 C) before adding to the yeast. Too-hot liquid will kill the yeast; too-cool slows the rise.
Can I bake fewer or larger loaves instead of six small loaves?
Yes. If you make one or two larger loaves, keep the oven at 350 F but increase baking time. Expect 55 to 75 minutes depending on loaf size. Check doneness by internal temperature around 200 to 205 F or by tapping the bottom for a hollow sound.
How should I store or freeze the finished bread?
Store cooled loaves at room temperature in a sealed bag for 2 to 3 days. For longer storage, slice and freeze in airtight bags for up to 3 months. Toast or warm slices straight from frozen, or thaw at room temperature.
Can I substitute whole wheat or other flours for some of the all-purpose flour?
You can replace up to about 25 to 30 percent of the all-purpose flour with whole-wheat flour without changing the method. If you add more whole grain, increase the liquid slightly and knead longer. Keep the rye flour in the recipe, since it gives the bread its characteristic texture and flavor.
What can I use instead of dark corn syrup or molasses?
Dark corn syrup can be swapped 1:1 with honey or light corn syrup. Molasses can be replaced 1:1 with dark treacle or blackstrap molasses. If you only have one sweetener, mix to match the sweet and robust flavor. Expect small changes in color and taste.
Should I toast the anise and caraway seeds before adding them?
Toasting seeds for 1 to 2 minutes in a dry skillet brings out more aroma and flavor. Cool them before adding to the dry ingredients so they do not affect dough temperature.
How do I know when the dough has risen enough before shaping and before baking?
For the first rise, the dough should roughly double in bulk, usually about 2 hours in a warm spot. After shaping into loaves, let the dough rise until about 1 inch above the pan rim or until a gentle poke springs back slowly. Overproofed dough will collapse in the oven.
Can I use active dry yeast instead of the two yeast cakes?
Yes. Two cakes of compressed yeast equal about 4 1/2 teaspoons of active dry yeast. Use two standard 2 1/4 teaspoon packets, dissolve in lukewarm water with the teaspoon of sugar, let it foam, then continue with the recipe.
How hot should I scald the milk and when should it be mixed with the yeast?
Scald milk until small bubbles form at the edges, about 180 F (82 C). Let the milk mixture cool to around 110 F (43 C) before adding to the yeast. Too-hot liquid will kill the yeast; too-cool slows the rise.
Can I bake fewer or larger loaves instead of six small loaves?
Yes. If you make one or two larger loaves, keep the oven at 350 F but increase baking time. Expect 55 to 75 minutes depending on loaf size. Check doneness by internal temperature around 200 to 205 F or by tapping the bottom for a hollow sound.
How should I store or freeze the finished bread?
Store cooled loaves at room temperature in a sealed bag for 2 to 3 days. For longer storage, slice and freeze in airtight bags for up to 3 months. Toast or warm slices straight from frozen, or thaw at room temperature.
Can I substitute whole wheat or other flours for some of the all-purpose flour?
You can replace up to about 25 to 30 percent of the all-purpose flour with whole-wheat flour without changing the method. If you add more whole grain, increase the liquid slightly and knead longer. Keep the rye flour in the recipe, since it gives the bread its characteristic texture and flavor.
What can I use instead of dark corn syrup or molasses?
Dark corn syrup can be swapped 1:1 with honey or light corn syrup. Molasses can be replaced 1:1 with dark treacle or blackstrap molasses. If you only have one sweetener, mix to match the sweet and robust flavor. Expect small changes in color and taste.
Should I toast the anise and caraway seeds before adding them?
Toasting seeds for 1 to 2 minutes in a dry skillet brings out more aroma and flavor. Cool them before adding to the dry ingredients so they do not affect dough temperature.
How do I know when the dough has risen enough before shaping and before baking?
For the first rise, the dough should roughly double in bulk, usually about 2 hours in a warm spot. After shaping into loaves, let the dough rise until about 1 inch above the pan rim or until a gentle poke springs back slowly. Overproofed dough will collapse in the oven.
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