THANKYOU!! I'm Swedish too and have always made my (and moms and grandmas) rye bread by hand but ill try this in the bread machine...looks the same. I can never wait very long when it comes out of the oven. I could eat the whole loaf!! And yes the rye flour is hard to find. When I go back home (Pittsburgh area) I buy it from a little hole in the wall place.

You don't really need to be careful to segregate the yeast unless you're using the delay timer. You don't want the yeast growing all night long just so you can have bread when you wake up in the morning, so you put it on top of the dry stuff. It's a good habit to get into just in case the mood for hot bread at breakfast strikes you, so I do it every time.

I've been eating a loaf to two loafs a week, lately.

Hope many folks got use of this recipe.

Dax

I am going to try this. I used just dark rye flour and instead of 1/4 molasses I used 1/8 cup of each golden syrup and molasses. My original recipe from Sweden called for this. My hands just can’t work the dough anymore. I hope this recipe turns out.

I'll let my Mom know of what your Swedish recipe calls for. Thank you. I'll report as soon as she makes a loaf for herself to try.

I'd love to hear what you might have to say with how yours turns out, or, should you try my Mother's recipe.

Kindly,

Dax

Oh my goodness. This sounds wonderful.

This is the true written recipe from my Mom's Mom. My mother used this recipe to create her bread machine, version.

Best regards,

Dax

Thank you so much for this recipe! I am definitely going to try it as soon as I can get some more flour.