Whole Grain Swedish Rye Bread

Recipe by Chef #248918
READY IN: 4hrs 30mins
YIELD: 2 loaves




  • 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.