Swedish Rye Bread

Swedish Rye Bread

Make a loaf for tonight’s dinner and have one left for tomorrow, too.

15 min. prep time
12 servings
000 Ratings


3/4 cup warm (105° to 115°F) water
1 (16-ounce) package hot roll mix
2 eggs
2 tablespoons LAND O LAKES® Butter, softened
2 tablespoons mild-flavored molasses
3/4 cup rye flour
1 teaspoon freshly grated orange peel
1 teaspoon fennel or caraway seeds, if desired


Combine water and yeast from hot roll mix in small bowl; stir to dissolve. Stir in eggs, butter and molasses.

Combine dry mixture from hot roll mix, rye flour, orange peel and fennel seeds in large bowl; add yeast mixture. Stir until soft dough forms. Turn dough out onto lightly floured surface; knead until smooth, adding all-purpose flour, if necessary, to reduce stickiness (3 to 5 minutes).

Divide dough in half; shape each half into round 6-inch circle. Place loaves onto greased baking sheet. Cover; let rise in warm place until double in size (45 to 60 minutes).

Heat oven to 350°F. Make diagonal cuts in top of loaves with sharp knife just before baking. Bake for 25 to 30 minutes or until golden brown and loaves sound hollow when tapped. .

Nutrition Facts (1 serving)

Calories: 170

Fat: 4.5g

Cholesterol: 40mg

Sodium: 280mg

Carbohydrates: 25g

Dietary Fiber: 1g

Protein: 5g

Recipe #12190©2002Land O'Lakes, Inc.

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