Swedish Rye Bread Recipe

Name: Swedish Rye Bread
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: Serves 1 or more
Ingredients: 2 1/4 cups warm water (divided); 2 1/4 teaspoons active dry yeast (1 packet); 3 cups all-purpose flour, divided; 1 cup rye flour; 1/2 cup granulated sugar; 1/4 cup light corn syrup; 1/4 cup vegetable shortening; 1 teaspoon aniseed; 1 teaspoon coriander seeds; 1 tablespoon finely grated orange peel; 1 1/2 teaspoons salt; 2 tablespoons butter, melted

This aromatic Swedish Rye Bread, infused with the warm spices of aniseed and orange, is perfect for the holidays! Its slightly sweet and subtly tangy flavor makes it ideal for toast, sandwiches, or simply enjoyed on its own. This recipe yields three delicious loaves. While the rising time adds to the overall process, the hands-on time is manageable, leaving you with a beautiful and flavorful bread perfect for gifting or sharing.

Prep Time 40 mins

Cook Time 90 mins

Calories 1633.4 kcal

Protein 64g

Rating 4.8 (5 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Swedish Rye Bread

2 1/4 cups warm water (divided)
2 1/4 teaspoons active dry yeast (1 packet)
3 cups all-purpose flour, divided
1 cup rye flour
1/2 cup granulated sugar
1/4 cup light corn syrup
1/4 cup vegetable shortening
1 teaspoon aniseed
1 teaspoon coriander seeds
1 tablespoon finely grated orange peel
1 1/2 teaspoons salt
2 tablespoons butter, melted

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Swedish Rye Bread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Swedish Rye Bread

In a small bowl, dissolve 1/4 cup (60ml) warm water with 2 1/4 teaspoons (1 packet) active dry yeast. Let stand for 5 minutes until foamy.
In a large bowl, combine 2 cups (475ml) warm water, 1 cup (120g) all-purpose flour, and 1 cup (120g) rye flour.
Add the yeast mixture to the wet ingredients and mix until well combined.
Cover the bowl with a kitchen towel and let the sponge rise for 1 hour.
Add 1/2 cup (100g) granulated sugar, 1/4 cup (60ml) light corn syrup, 1/4 cup (55g) vegetable shortening, 1 teaspoon aniseed, 1 teaspoon coriander seeds, 1 tablespoon finely grated orange peel, and 1 1/2 teaspoons salt to the sponge.
Gradually add enough all-purpose flour, about 1/2 cup (60g) at a time, until a slightly sticky dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10-12 minutes, adding more flour as needed.
Lightly oil a large bowl. Add the dough, turning to coat.
Cover the bowl with a kitchen towel and let the dough rise in a warm, draft-free area until doubled in size, about 1 hour.
Gently punch down the dough and turn it out onto a lightly floured surface. Knead briefly to release air.
Divide the dough into 3 equal parts. Shape each part into a 5-inch diameter round.
Place the rounds onto two greased baking sheets.
Cover and let rise in a warm, draft-free area until almost doubled, about 40 minutes.
Preheat your oven to 350°F (175°C).
Pierce each loaf 5 times with a fork to prevent cracking.
Bake for about 1 hour, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Transfer the loaves to wire racks to cool completely.
Brush with melted butter and let cool completely before slicing and serving.
Enjoy warm or at room temperature!