Sweet Swedish rye bread is one of my very favorite foods on the planet. I am one of the luckiest girls on the planet earth. When I was little, I would watch trays of this dark, sweet bread come out of a giant, scary bakery oven – a flaming Ferris wheel, if you will.
The aroma would almost knock me over while suffering from pure joy. Although no bread will ever come close to the large $1.19 Swedish rye loaves I grew up with, this recipe has me sitting next to the giant ovens once again in my mind. Happy, happy girl.
Sweet Swedish Rye Bread
Makes 1 large loaf or 12 dinner rolls.
- 2 tablespoons yeast
- 1 1/2 cup lukewarm water, 110°F or cooler
- 4 1/2 cups bread flour or all purpose flour
- 1 cup rye flour
- 1/2 cup sugar
- 2 teaspoons salt
- 1/4 cup lukewarm milk, 110°F or cooler
- 1/3 cup molasses
Sprinkle the yeast into a mixing bowl. Pour the warm water over the yeast. Whisk and look for the yeast to blossom. It will look bubbly.
Place the bread flour, rye flour, sugar, and salt in a medium bowl and whisk the dry ingredients together. Set aside.
Place the milk and molasses in a separate bowl and whisk together until it is combined. Set aside.
Use the dough hook attachment and turn the mixer on to medium-low speed. Slowly add half of the dry ingredients to the yeast mixture. Once they are incorporated, add in the molasses mixture. Then mix the remaining dry ingredients.
Continue mixing and once everything comes together, switch to the kneading attachment and knead for about 8-10 minutes at medium-low speed (KitchenAid level 3 or 4).
Cover with a clean towel and let rise in a warm place for about 3 hours or until double in size. The colder the location is, the longer the bread will take to rise, so be sure you let it rise in a very warm place. Bread with molasses in it rise slower than, well, molasses.
Additional Proofing (Rising) Options
- If your home is chilly, you can turn your oven onto 170°F. Once it reaches 170°F, turn it off. Using your metal KitchenAid mixing bowl, place your covered bread dough in the oven with the door closed to rise for an hour or two (longer if needed until it has doubled in size). After it has doubled, remove it from the oven. Proceed with the recipe.
- If preparing a day ahead, you can cover your bowl of bread and place it in the refrigerator overnight. Let it come to room temperature and then make sure it has doubled in size in a warm environment for 2-3 hours before proceeding with the recipe.
After the dough has doubled in size, punch it down.
Line a half sheet pan with parchment paper. Using a little bit of flour if needed, separate the dough into two equal pieces. Then pull one into a long strip (about 12 inches) and gently fold it into thirds. Do the same thing in the opposite direction.
Then, using a bench scraper, nudge the loaf all the way around the edges to form each loaf into a round disk shape (similar to a round loaf of sourdough) & place on a half sheet baking pan with space in between both so there is enough room for the bread to rise again (or you can use two bread pans sprayed with non-stick spray). Allow the dough to rise in a warm place for another happy hour or two. Once the loaves have risen and you can gently touch and they spring back easily, they’re ready to bake.
For a shiny crust, beat one egg well. Gently brush it on the entire tops of the loaves and place it into the oven. Bake for about 15 minutes, turn the tray around, then bake for about 15-20 more minutes or until golden brown and done (the middle should be about 190F). You can use a meat thermometer to check the doneness if you like. There are also bread testers you can buy. Just poke one in the center of your bread for five seconds. Your bread should be done when the tip of it comes out red.
Oh, my! How (insert every positive adjective ever known to man here). The actual size is approximately this big.
To enjoy all of the luscious flavors this Swedish rye has to offer, allow it to cool a bit before slicing. I know, that’s an unreasonable request. This bread is perfectly perfect for cutting big pieces to have with a bowl of soup.
To make this recipe even more fun. I know, not possible, right? Yes, yes, it is possible. Give away shorty baby loaves to friends. Fill little soup cans a bit less than half full when you form your loaves. Just spray thoroughly with baking spray & make sure you use the cans you open with a can opener.
After cooled, go around the edge of the loaf with a butter knife to make sure it’s loose, remove the loaf from the can, and wrap it with a clean piece of scrapbook paper and tie it with a fun, rustic bow. Shorty baby bread has never looked or tasted so good. Who needs flaming hot Ferris wheels anyhow?