Swedish Rye Bread

Recipe View 3 mins Scald milk in a saucepan over medium heat until just simmering (about 3 minutes). Remove from heat and let cool to lukewarm.

Recipe View 5 mins While the milk cools, dissolve the yeast in warm water in a large bowl. Let stand until foamy (about 5 minutes).

Recipe View 2 mins In the bowl of a stand mixer fitted with the dough hook attachment, combine the lukewarm milk, yeast mixture, brown sugar, melted shortening, molasses, and salt. Mix on low speed until well combined.

Recipe View 7 mins Gradually add the rye flour, mixing until incorporated. Then, gradually add the bread flour, mixing until a shaggy dough forms. You may need to knead by hand if your mixer struggles with the large quantity of dough.

Recipe View 1 mins Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Alternatively, continue kneading in the stand mixer on medium-low speed for 5-7 minutes.

Recipe View 1 mins Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size (about 1 hour).

Recipe View 40 mins Punch down the dough and turn it out onto a lightly floured surface. Knead briefly to release any air bubbles. Divide the dough into three equal pieces. Shape each piece into a loaf and place in a greased 9x5-inch loaf pan.

Recipe View 10 mins Cover the loaf pans with a damp towel and let rise in a warm place until the dough reaches the tops of the pans (about 30-45 minutes).

Recipe View Preheat the oven to 375°F (190°C).

Recipe View Bake the loaves in the preheated oven for 35-40 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). If the tops are browning too quickly, tent with foil during the last 15 minutes of baking.

Recipe View Remove the loaves from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.