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Swedish Rye Bread

Swedish Rye Bread

This recipe is courtesy of The Junior League of Chicago. It comes from their cookbook, Celebrate Chicago! A Taste of Our Town.

Yield: 24 servings


Featured in this Recipe

Anise Seeds

Anise Seeds


Flatpack, 1/2 Cup
Caraway, Whole Seeds

Caraway Seeds


Flatpack, 1/2 Cup


  • 2 cakes yeast
  • 1 cup lukewarm water
  • 1 teaspoon sugar
  • 1-1/2 cups all-purpose flour
  • 2 cups milk
  • 1 cup water
  • 5 tablespoons melted margarine
  • 3 cups rye flour
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 3 tablespoons dark corn syrup
  • 1/2 cup molasses
  • 3-1/2 cups all-purpose flour

Preparation Instructions:

Dissolve yeast in 1 cup lukewarm water in medium bowl. Add 1 teaspoon sugar and 1-1/2 cups all-purpose flour. Set aside.
Scald milk in saucepan. Stir in 1 cup water and margarine. Set aside.
Combine rye flour, 1 cup all-purpose flour, brown sugar, 1/4 cup sugar, salt, anise seeds, caraway seeds, molasses and corn syrup in lage bowl; mix well. Stir in milk mixture. Add yeast mixture, mixing well until soft dough forms.
Sift 3-1/2 cups all-purpase flour onto a board. Place dough on the board. Knead and fold dough to incorporate all the flour. Place in large greased bowl. Cover and let rise in a warm place for 2 hours or until doubled in bulk. Punch dough down and shape into 6 small loaves. Place in nonstick loaf pans. Let rise for 30 to 60 minutes or until 1 inch above rim of pans.
Bake at 350 degrees for 45 minutes or until loaves test done. Remove to a wire rack to cool.



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