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No Knead Swedish Rye Loaf

Spice Islands®

No Knead Swedish Rye Loaf


  • Prep Time: 10 minutes
  • Total Time: 1 hour 35 minutes

1 loaf


3-1/2 to 4 cups all-purpose flour

1-1/2 cups rye flour

1/3 cup brown sugar

2 teaspoons salt

1 teaspoon Spice Islands® Caraway Seed

2 envelopes Fleischmann's® RapidRise Yeast

1 cup milk

1 cup water

2 tablespoons butter OR margarine


Combine 1 cup all-purpose flour and rye flour in a large bowl.  Add brown sugar, salt, caraway seed and undissolved yeast.

Heat milk, water and butter until liquids are very warm (120° to 130°F).  Butter does not need to melt.  Add to dry ingredients and beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally. 

Stir in enough additional all-purpose flour to make a stiff dough.  Beat an additional 2 to 3 minutes.

Turn into well greased 1-1/2 quart round casserole dish.  Cover; let rise in a warm, draft free place until doubled in bulk, about 20 to 30 minutes.

Bake at 350°F for 45 to 55 minutes, or until done.  Cool 10 minutes in dish, then remove bread from dish and cool on wire rack.

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