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Swedish rye bread

Preparation time: Using bread machine, 15 minutes; using traditional method, 35 minutes
Baking time: 45–55 minutes

 

1 cup rye flour
1 1/2 cups bread flour
1 1/2 teaspoons yeast
1/2 teaspoon grated orange peel
2 teaspoons caraway seeds
1/2 teaspoon salt
1 tablespoon margarine
1/4 cup honey
7/8 cup lukewarm water

If using a bread machine, place all ingredients in container and set cycle for normal loaf of bread. If using the traditional method of bread making, stir together flours, yeast, orange peel, caraway seeds, and salt in a large mixing bowl. Add margarine, honey, and water and stir until well combined. Cover and let rise on counter for 2 hours. Punch down and knead for 10 minutes on floured surface. Transfer to loaf pan and let rise for 45 minutes before baking in a preheated, 350°F oven for approximately 45–55 minutes.

Yield: 1 loaf (20 slices)
Serving Size: 1 slice

Nutrition Facts

Per Serving:
  Calories: 74
  Carbohydrate: 15 g
  Protein: 2 g
  Fat: 1 g
  Saturated fat: 0 g
  Sodium: 65 mg
  Fiber: 1 g
  Exchanges per serving: 1 starch
  Carbohydrate choices: 1

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.

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