Whole Grain Swedish Rye Bread

"I love rye bread, but try to avoid breads with white flour. I got this recipe from a 1979 cookbook brom my mom called Bread Winners. This is the first recipe I tried in my new KitchenAid artisan mixer."
 
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photo by juliaq photo by juliaq
photo by juliaq
Ready In:
4hrs 30mins
Ingredients:
11
Yields:
2 loaves
Serves:
24
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ingredients

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directions

  • combine honey, molasses, salt, butter and caraway, pour boiling water over, and set aside to cool.
  • Add yeast to warm water, stir to dissolve, and add to honey molasses mixture when cooled to lukewarm.
  • add 2 cups of WW flour to mixture and using dough hook, mix well.
  • add the remaining flours until you have a smooth dough that can be kneaded.
  • Knead for 8 to 10 minutes and place in lightly oiled bowl, cover and let rise until doubled in size (about 1 1/2 to 2 hours).
  • Punch down, turn out onto floured surface and knead for 2 minutes.
  • Separate dough into 2 equal parts, shape to fit 2 loaf pans.
  • Cover and let rise for another 1 1/2 to 2 hours until almost doubled in size.
  • Bake at 375 for about 30 minutes. If tops are browning too much, cover with foil for the lase 15 minutes.
  • Cool on wire racks, and enjoy with butter!
  • note- I leave the loaf pans in the oven for the second rise, and then just uncover and turn on the oven to bake, I add 5 minutes to the baking time to compensate for the preheating time.

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Reviews

  1. clburgess
    Yummy! Wish I could give 4.5 stars. I was looking for a whole grain rye bread recipe and settled on this one. I didn't want it too sweet so I left out the molasses and added a splash more water. It was a little while kneading but it worked out great. The bread was not as dense as I expected which is also to our liking.
     
  2. juliaq
    This is a lovely recipe that I've done 3 times and each time it's great. It's a little sweet. I'm going to try to cut the honey tonight and see if it's good. I use flour I've milled at home and the recipe amounts are fine-- but I go by feel too so my amounts aren't exact.
     
  3. ingbet61
    Chef who submitted did not say what size loaf pan to use. When I used the ones I had on hand (9x5) I realized they were too big. Try 8 1/2x 4 1/2-it works better. Also, recipe was a bit too sweet for my taste-I cut back honey and molasses to 2 TBSP each, instead of 1/4 c each. Otherwise, Great recipe! Thanks for submitting! We try to cut back on white-flour breads too.
     
  4. godawesome
    I really liked the bread-- it turned out very well (especially for a totally whole grain bread!). However, after adding the 5 1/2 cups of flour, the dough was still very gooey-- definitely not kneadable yet. I ended up adding probably 2 extra cups of flour. The bread is also fairly sweet. Thanks for a good recipe!
     
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