Grandma’s Swedish Rye Bread

A Family Recipe Passed Down for Generations

Every family has a recipe that feels like home — and for us, it’s this Swedish rye bread. It’s been in my family for generations, passed down from my great-grandparents, and my grandma made it for every single holiday of her entire life.

It’s the bread I grew up with on every Thanksgiving, Christmas, Easter table, or any holiday! It’s the very first bread I ever baked all by myself. I was in the fourth grade when I took over the tradition of making the rye bread for our family gatherings. Now, I still make it for every holiday — and the smell instantly brings back those memories.

This bread is soft, slightly sweet from molasses, and deeply comforting. It’s one of those simple but meaningful recipes that carries your heritage right into your home.

Why This Swedish Rye Bread Is So Special

• A true family heirloom — straight from our Swedish heritage.

• Made for every holiday for decades in our family.

• Warm, slightly sweet, and beautifully hearty thanks to the molasses and rye.

• Beginner-friendly — if I could make it in 4th grade, anyone can!

• Perfect with butter or as a side to any holiday meal. Makes amazing toast for the morning after holiday dinners.

Ingredients

For the Dough:

• 2 ½ tsp (or 1 packet) active dry yeast

• 1/4 cup + pinch of sugar (to bloom yeast)

• ¼ cup dark or green-label molasses

• ¼ cup dark brown sugar

• 1 cup hot water

• ½ of ⅓ cup butter (approx. 2.5 tbsp), melted, I use the lines on the butter packing to look where to cut!

• 1 cup cool water

• ½ cup rye flour

• 2 cups bread flour

• ½ tbsp salt

• 3+ additional cups of flour (added until dough is smooth & elastic)

How to Make Our Swedish Rye Bread

1. Bloom the Yeast

Stir the yeast with warm water and a pinch of white sugar. Let it sit 5–10 minutes until foamy.

2. Make the Molasses Mixture

In a bowl, combine:

• Molasses

• Brown sugar

• 1 cup hot water

• Butter

Stir until everything melts together. Add 1 cup cool water so the mixture isn’t too hot for the yeast.

3. Build the Dough Base

Add the rye flour, 2 cups bread flour, the bloomed yeast, and the molasses mixture. Mix well until combined.

4. Optional but Worth It: Let It Rest (15–30 minutes)

This quick rest develops the rye flavor and makes the dough easier to knead — my grandma always swore by it.

5. Add Salt + Remaining Flour (Stand Mixer Tip!)

Now add the ½ tbsp salt and begin adding the remaining 3+ cups of flour, one cup at a time.

This is the perfect stage to switch to a stand mixer with a dough hook. You want the dough to turn smooth, soft, and elastic, pulling away from the bowl edges but still slightly tacky. Add more flour only if needed.

6. First Rise

Cover it, and let it rise until doubled. Normally about 2 hours or so, the more it sits the more flavor the rye flour takes on!

7. Shape the Loaves

Punch down, divide into two loaves, and shape. Place in loaf pans or free-form on a baking sheet.

8. Second Rise

Let rise again until puffy.

9. Bake

Bake at 350°F for 60 minutes, until the loaves are deep brown and sound hollow when tapped.

Tips for the Best Swedish Rye Bread

• Use a stand mixer for the final kneading: it helps achieve that classic smooth, elastic Scandinavian bread texture.

• Brush the tops with butter after baking for a soft crust.

• Flour amounts vary: humidity and flour type matter — add until the dough feels right.

• Cool fully before slicing for the cleanest pieces.

A Taste of Our Swedish Heritage

This bread is more than something delicious on the table — it’s a piece of our Swedish roots. My grandma baked it every holiday without fail, and making it now feels like keeping a piece of her and our heritage alive.

Whether you’re serving it with a Thanksgiving turkey or using the leftovers for toast the next morning, this recipe brings warmth, tradition, and family to your home.

If you try it, tag me — I’d love to see your loaf!

Lauren Morgan

-The Weeknight Homemaker