Rågbröd (Swedish Rye Bread)


  • 1 cup milk
  • 1 cup water
  • 2½ Tablespoons shortening
  • ½ cup molasses
  • ½ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon anise, ground
  • 2 packages active dry yeast
  • 1 Tablespoon sugar
  • ¼ cup warm water
  • 2 cups rye flour
  • 4 to 5 cups white flour


  1. Scald (heat just to boiling) the milk in a saucepan. Remove from heat, and add the water, shortening, molasses, ½ cup sugar, salt, and anise. Cool to lukewarm.
  2. Dissolve the yeast and 1 Tablespoon sugar in the ¼ cup of warm water.
  3. When the milk mixture is lukewarm, add the yeast mixture and rye flour and mix until smooth.
  4. Add the white flour, one cup at a time, until the dough is easy to handle. Knead the dough for 8 minutes.
  5. Clean the mixing bowl, and butter it thoroughly. Place the dough into the greased bowl, turning the dough to coat it with butter on all sides.
  6. Cover the bowl with plastic wrap, and allow it to sit in a warm place until the dough is about doubled in size. (About 1 hour.)
  7. Divide dough into 3 balls. Cover the balls with plastic wrap and let them "rest" for 15 minutes.
  8. Form the balls into loaves and place them in well-greased tins. Cover the pans with plastic wrap, and let the dough rise until double in size. (30 minutes to 1 hour.)
  9. Preheat oven to 375°F.
  10. Bake for 35 to 40 minutes.
  11. After removing loaves from the oven, brush with melted butter. Remove from pans and allow to cool on wire racks.

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