I am one of the luckiest girls on the planet earth. When I was a wee one, I would watch trays of dark, sweet Swedish rye bread come out of giant, scary bakery ovens. The aroma would almost knock me over while suffering from pure joy. Although no bread will ever come close to the large $1.19 Swedish rye loaves I grew up with, this recipe has me sitting next to the giant ovens once again in my mind. Happy, happy girl.
- •1 ½ cups warm water, 110 degrees or cooler
- •2 packages yeast (or 1 tablespoons + 1½ teaspoons)
- •¼ cups white sugar
- •¼ cup unsalted butter, softened
- •1 eggs, beaten
- •¼ cup honey
- •¼ cup molasses
- •2 teaspoons sea salt
- •1 cup medium rye flour, divided
- •5 cups white flour (plus a bit more for handling sticky dough as needed)
- •1 egg (for egg wash)
Place warm water into a very large bowl. Sprinkle in yeast. Whisk together.
Add sugar, butter, egg, honey, molasses, rye flour and 1 cup of all-purpose white flour.
Stir. Should be a soupy consistency. add three more cups of white flour one cup at a time, stirring between each cup in with a sturdy spoon.
Knead dough by hand for about 15 minutes; or, better yet, if you have a mixer with a dough hook, knead in mixer for about 8 minutes on medium speed.
Cover with a clean towel and let rise in a warm place for one hour or until double in size. The colder the location is, the longer the bread will take to rise.
Deflate again. Add one cup of white flour. Knead again for about 15 minutes by hand or 8 minutes on medium-low speed in mixer.
Form dough into ball and place back into bowl. Cover with towel again & place in a warm place to rise for another hour or until doubled in size.
Preheat oven to 350°F. After dough has doubled, punch dough down. Using a bit of flour to keep fingers from getting sticky, form dough into two equal balls & place on a half sheet baking pan with space in between lined with parchment paper. Allow to rise in a warm place for another happy hour.
Loaves will about double in size. It’s moments like these that remind me there is a God.
Time for the magic of egg wash. Beat one egg well.
Gently brush the loaf with egg wash for a shiny top and place into oven. Bake for about 15 minutes, turn tray around, then bake for 20 more minutes.
This bread is perfectly perfect for cutting big pieces to have with a bowl of soup.
To make it extra special at Christmas, you can add the zest of an orange.
Oh, my! How < insert every positive adjective ever known to man here >.
Actual size is approximately this big.
To enjoy all of the luscious flavors this Swedish rye has to offer, allow to mostly cool before slicing. This bread is perfectly perfect for cutting big pieces to have with a bowl of soup.
To make this recipe even more fun. I know, not possible, right? Yes, yes, it is possible. Give away shorty baby loaves to friends. Fill little soup cans a bit less than half full when you form your loaves. Just spray with baking spray & make sure you use the kind you open with a can opener.
After cooled, wrap with a piece of scrapbook paper and tie with a fun, rustic bow. Shorty baby bread has never looked or tasted so good. Who needs flaming hot ferris wheels anyhow?