Swedish Rye Bread

Swedish Rye Bread
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Make a loaf for tonight’s dinner and have one left for tomorrow, too.
15 min
Prep Time
1:55
Total Time
12 servings (2 loaves)

Ingredients

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

Directions

  1. Combine water and yeast from hot roll mix in small bowl; stir to dissolve. Stir in eggs, butter and molasses.
  2. 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).
  3. 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).
  4. Heat oven to 350°F. 
  5. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
170
Cholesterol
40mg
Carbohydrates
25g
Protein
5g
Fat
4.5g
Sodium
280mg
Dietary Fiber
1g

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