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Overnight Swedish Rye Bread

Total Time

Prep: 30 min. + rising Bake: 35 min.


4 loaves

I like this recipe because it allows me to bake bread early in the morning, leaving time for other things. We live in a Scandinavian area, so this bread hits the spot with family and friends.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 teaspoon sugar
  • 4 cups warm milk (110° to 115°)
  • 1 cup molasses
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 1 cup quick-cooking oats
  • 2 tablespoons grated orange zest
  • 1 tablespoon salt
  • 1 teaspoon fennel seed
  • 1 teaspoon aniseed
  • 1 teaspoon caraway seeds
  • 2 cups rye flour
  • 11 to 12 cups all-purpose flour


  1. In a large bowl, dissolve yeast in water; stir in sugar and let stand for 5 minutes. Add milk, molasses, brown sugar, oil, oats, orange zest, salt, fennel, aniseed, caraway, rye flour and 6 cups of all-purpose flour. Add enough remaining all-purpose flour to form a soft but sticky dough. Cover and let rise in a warm place overnight.
  2. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into four loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
  3. Bake at 350° for 35-45 minutes. Remove from the pans to cool on wire racks.

Nutrition Facts

1 slice: 161 calories, 4g fat (1g saturated fat), 2mg cholesterol, 122mg sodium, 27g carbohydrate (8g sugars, 1g fiber), 3g protein.

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