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Swedish Rye Bread
Source: dLife

An aromatic rye bread with honey and caraway seeds.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 120.6
Total Carbs 22.1 g
Dietary Fiber 2.5 g
Sugars 0.1 g
Total Fat 2.2 g
Saturated Fat 0.3 g
Unsaturated Fat 1.3 g
Potassium 90.2 mg
Protein 3.5 g
Sodium 146.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Other Carbs , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  package baker's yeast
2 tbsp  honey
2 tbsp  vegetable oil
1 cup  Flour, rye, dark
1 tsp  salt
2 3/4 cup  white all purpose flour
1 each  cooking spray
  1. In a mixer bowl, dissolve the yeast and honey in 1 1/4 cups water (105-110 degrees F).
  2. Add oil and rye flour, and with the paddle attachment, beat until smooth. Add salt and flour and beat until well mixed.
  3. Switch to the hook attachment and beat 4 to 5 minutes or until smooth and elastic.
  4. Place dough in a large bowl; turn to coat the top. Cover and let rise in a warm place until doubled, about 45 to 60 minutes.
  5. Punch down the dough, shape into a loaf and place in a sprayed 9x5-inch loaf pan. Loosely cover and let rise until doubled, about 45 to 60 minutes.
  6. Preheat oven to 375 degrees F. Bake 35 to 45 minutes or until browned and bottom of bread sounds hollow when tapped. It's okay to return the bread to the pan and continue baking, if necessary.

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