Grandma Valyer's Swedish Rye Bread [Recipe]

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber and nutrients.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt provides similar tanginess with fewer calories.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: flaxseeds

Flaxseeds are often less expensive and provide healthy fats.

syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar is a cost-effective sweetener.

Mix 2 tablespoons of brown sugar with 2 tablespoons of water and 1 package of yeast (or 2 tablespoons of sourdough starter).

Let the yeast mixture sit to activate.

In a separate bowl, mix 2 tablespoons of butter shortening with 6 tablespoons of molasses and 1 cup of potato water from simmering potatoes.

Dissolve the butter in the potato water mixture.

Pour the potato water mixture over 1/2 cup of rye flour and mix well, then let it cool to room temperature.

Add 2.5 cups of bread flour, 1 teaspoon of salt, and the yeast mixture to the cooled rye flour mixture.

Add a little caraway seeds and mix everything together.

Knead the dough until it comes together and is smooth.

Cover the dough and let it rise until doubled in size.

Shape the risen dough into a loaf and cover it again to rise for another 45 minutes to 1 hour.

Preheat the oven to 375°F (190°C).

Bake the loaf in the oven for about 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens