Swedish Rye Bread

Name: Swedish Rye Bread
Prep time: 15 min
Total time: 1 h 55 min
Yield: 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

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

loaves)

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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

How to make

STEP 1

Combine water and yeast from hot roll mix in small bowl; stir to dissolve. Stir in eggs, butter and molasses.
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.
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.
STEP 4

Heat oven to 350°F.
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.