Swedish Rye Bread


2 cups coarse rye flour
1 cup whole wheat flour
2/3 cup molasses
1/3 cup oil
2 teaspoons salt
Rind of 1 orange, finely grated
Juice of orange and enough boiling water to make 2 cups
1 package dry yeast (about 1 tablespoon)
1/2 cup warm water
5 cups all-purpose flour


Combine rye flour, whole wheat flour, molasses, oil, salt, orange rind, and orange juice-water mixture in large bowl. Cool to lukewarm. Dissolve yeast in warm water and add to mixture. Gradually add all-purpose flour until dough is stiff. Kneading will be long and hard, but is worth the effort. Knead for 10 to 15 minutes, until dough is only slightly sticky. Place in greased bowl and let rise, covered, for about 2 hours. Punch down and allow to rise again for half an hour. Shape into three oblong loaves, place on baking sheet sprinkled with cornmeal, and let rise about 1 hour. Bake at 350 degrees F for 30 to 40 minutes, or until done.


Makes 3 loaves.

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