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Swedish Rye Bread

Swedish Rye Bread

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

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15 min
Prep Time
1 hr 55 min
Total Time
12 servings (2


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

How to make

  1. STEP 1

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

  2. STEP 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 3-5 minutes or until smooth, adding all-purpose flour, if necessary, to reduce stickiness.

  3. STEP 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 45-60 minutes or until double in size.

  4. STEP 4

    Heat oven to 350°F. 

  5. STEP 5

    Make diagonal cuts in top of loaves with sharp knife just before baking. Bake 25-30 minutes or until golden brown and loaves sound hollow when tapped.

Nutrition (1 serving)

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