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Grandma’s Swedish Rye Bread

Photography by Ben Lochard
in the kitchen with… March/April 2021
Ingredients

2 tablespoons active dry yeast
½ cup warm water
1 teaspoon sugar
½ cup warm potato water*
2 cups rye flour
¼ cup molasses
½ cup sugar
1 teaspoon salt
1½ tablespoons vegetable oil
½ tablespoon crushed fennel seeds
4­–6 cups unbleached white flour, enough to make a stiff dough

*I use leftover water from boiling potatoes like my grandmother did. It makes the water softer and helps the bread rise. Or you can warm some water with a small sliced potato on the stove.

Instructions
  1. Mix yeast with ½ cup warm water in a small bowl. Stir in 1 teaspoon sugar and set aside in a warm place to proof for 15 minutes.
  2. Mix rye flour with warm potato water in a large bowl. Add yeast mixture and let sit about ½ hour.
  3. Add molasses, sugar, salt, oil, and crushed fennel seeds; mix well. Add enough white flour to make a stiff dough. Knead on a hard surface for approximately 15 minutes.
  4. Place back in a bowl to rise for about 30 to 45 minutes. Then place back on a hard surface. Cut in half and knead again for 5 to 10 minutes. Form the loaves for either two round pie tins or two 1-pound loaf pans. Let rise for another hour. Preheat oven to 350ºF.
  5. After the last rise, bake 40 to 45 minutes until golden brown on top. Brush with butter while still warm; let cool. Freezes well for up to a month. Makes 2 loaves.

Recipe courtesy Warren Larsen

Print Recipe

 

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