Mom'S Swedish Rye Bread
Mom's Swedish Rye Bread offers a hearty, slightly sweet flavor profile with rich rye and molasses notes, perfect for hearty breakfasts or sandwiches, suited for bread lovers.
Ingredients
Instructions
- Combine warm water, sugar, and yeast; set aside to activate.
- In a separate bowl, mix rye flour, boiling water, melted shortening, brown sugar, molasses, salt, and milk until well combined and cooled.
- Add the yeast mixture to the flour mixture once cooled.
- Gradually add white flour while kneading the dough for 5 minutes until smooth and elastic.
- Let the dough rise until doubled in size.
- Divide the dough into 3 equal portions and shape into loaves.
- Bake the loaves at 375°F (190°C) for 25 minutes until golden brown.
Tips & Substitutions
To enhance the flavor of Mom's Swedish Rye Bread, consider adding caraway seeds or fennel seeds to the dough. If you're out of molasses, honey or maple syrup can be used as a substitute. For a whole grain version, try substituting some of the white flour with whole wheat flour, keeping the rye flour intact for authenticity.
Serving Suggestions
Mom's Swedish Rye Bread pairs beautifully with hearty soups or stews, making it an excellent side for dishes like Baked Red Beets or your favorite Colonial Fruit Cake as a dessert. It can also be toasted and served with butter or jam for breakfast, or used to make sandwiches with robust fillings.
Storage & Reheating
Once the bread has cooled, store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaves wrapped tightly in plastic wrap and placed in a freezer bag. To reheat, wrap in foil and warm in a 350°F (175°C) oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Swedish Rye Bread contains roughly 1337 calories, with 28g protein, 295g carbohydrates, and 10g fat. It is an excellent source of iron (91% of the Daily Value), dietary fiber (79% of the Daily Value), and potassium (68% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast instead of active dry yeast. Just skip the activation step; mix it directly with the dry ingredients. Instant yeast will help the bread rise just as effectively, but remember to adjust your rising times as needed.
Why is my rye bread dense?
Rye bread can be denser than regular bread due to the gluten structure in rye flour. To lighten the texture, ensure that you knead the dough adequately and allow it to rise properly. Adding a little vital wheat gluten can also help improve the texture, making it less dense.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast. Always check the expiration date before use. Additionally, ensure your water temperature is warm but not hot, as excessive heat can kill the yeast. If the dough remains unresponsive, consider placing it in a warmer area to encourage rising.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).