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.
So while you’re eating your hot Swedish rye bread, take a listen to “Swedish Rhapsody” by Mantovani, a conductor of light orchestra music.
Swedish Rye Bread
Ingredients
- 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
Instructions
- 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.
