Have a favorite food memory from childhood? I do and it’s the aroma of Swedish rye bread baking in the oven then eating it hot with a pat of butter on it. I absolutely love this bread!
Who knew rye could be so tasty? The pecans add that extra texture to go with the bread’s sweet, unique flavor.
- 1 cup warm water
- 1 teaspoon granulated sugar
- 1 tablespoon active dry yeast
- ½ cup milk
- ¼ cup molasses
- ½ cup brown sugar
- 2 tablespoons butter, softened
- 1½ cups rye flour
- 3 cups all-purpose flour
- 1½ teaspoons salt
- 1 cup pecans
- In a medium bowl, combine warm water and granulated sugar. Stir in yeast. Set aside to grow.
- Combine milk, molasses, brown sugar, and butter in a large mixing bowl.
- In a medium bowl, combine rye flour and 2½ cups all-purpose flour.
- Add salt.
- Chop pecans. Add to flour mixture.
- Toss to coat pecans with flour.
- Add flour mixture and yeast mixture to molasses mixture in large mixing bowl.
- With dough hook, beat until ingredients are combined.
- Dough will be very moist.
- Cover bowl with plastic wrap. Let dough rise for 60-70 minutes until double.
- Spray bread pan with cooking spray.
- Punch down dough and knead in remaining ½ cup all-purpose flour to make dough a little stiffer. Shape into rectangle to fit into bread pan.
- Let bread rise for 50 minutes in a warm place.
- Preheat oven to 350 degrees.
- Bake for 45-50 minutes or until done. Crust will be dark.
- Place on cooling rack. Slice when slightly cooled.