Grandma's Swedish Rye

This is a reconstructed family recipe, not a claimed exact historical formula. It is based on a handwritten ingredient list with minimal instructions, likely passed down through a family line that came to the United States from Sweden through my great great grandmother. Whether the formula was originally hers is unknown, so it is presented here as a respectful reconstruction rather than a claim of exact provenance. The defining feature is a hot rye scald, adapted here as a partial rye scald before the final dough is mixed.

Use the KitchenRatio Calculator to scale the batch while keeping the percentages visible.

StyleSoft pan rye with a hot flour scald, mild sweetness, and everyday sandwich use in mind.

YieldExample batch makes about 4 small pan loaves, close to what the original note seems to suggest.

Best ForHome bakers who want a practical starting point for a family-style Scandinavian rye loaf.

Why This Recipe Works

• The rye flour is scalded first, which softens the grain, improves water absorption, and gives the loaf its defining character.
• Bread flour provides enough structure to keep the dough kneadable and suitable for loaf pans.
• Milk, molasses, and butter or margarine round out the crumb and keep the bread from eating dry.
• The original note depends heavily on feel, so this version gives home bakers a modern percentage-based starting point instead of a vague flour-until-it-works instruction.

Baker's Percentage Formula

• Rye flour - 35%
• Bread flour - 65%
• Water - 75%
• Milk - 15%
• Salt - 2%
• Molasses - 4%
• Butter or margarine - 6%
• Instant yeast - 0.7%

Ingredients (Example Batch)

This example uses 1200g total flour, which lands close to 4 small pan loaves.

Ingredient	Baker's %	Weight
Rye flour	35%	420g
Bread flour	65%	780g
Water	75%	900g
Milk	15%	180g
Salt	2%	24g
Molasses	4%	48g
Butter or margarine	6%	72g
Instant yeast	0.7%	8.4g

INFO

The original handwritten note reads like the full 420g rye flour is scalded with the full 900g boiling water, then the remaining ingredients are mixed in after that scald cools to warm.

In the calculator reconstruction, that was adjusted to a more conservative partial rye scald: the 420g rye flour is scalded at 1:1 water, and the remaining water stays in the main dough. That matches how the calculator's Scandinavian scald tool works now while preserving the original note's hot-rye-scaling intent.

Method

1. Make the rye scald

• Put the rye flour in a large heat-safe mixing bowl.
• Pour the scald water over it while still boiling.
• Stir until no dry rye remains and the mixture becomes thick and uniform.

2. Cool the scald

• Cover and let the scald cool until warm, not hot.
• It should be cool enough that it will not damage the yeast.

3. Mix the final dough

• In a separate container, stir the molasses into the remaining water until dissolved.
• Add that mixture to the cooled scald along with the milk, melted butter or margarine, salt, and yeast.
• Stir well to loosen the scald and distribute the liquid additions evenly before adding flour.
• For a mixer method, add the bread flour in stages, mixing between additions until no dry flour remains and the dough becomes smooth and sticky.
• For a hand-mixed method, add the bread flour and mix until no dry flour remains.
• The dough will be smooth and very sticky at first. Do not judge the dough before it rests.

Need a mixer? KitchenAid Stand Mixer.

4. Rest and fold

• Cover and rest at room temperature for 30 minutes.
• With wet or lightly oiled hands, do one set of bowl folds: lift an edge of the dough, fold it toward the center, rotate the bowl, and repeat until the dough tightens slightly.
• Rest another 30 minutes, then fold again.
• If the dough is still too sticky to handle comfortably, chill it briefly in the refrigerator before the next fold.
• Do one final fold after another 30 minutes.
• If you are handling the dough directly, dust the surface of the dough lightly with flour before each fold and keep your fingers damp. A light sprinkle is usually enough to keep it from sticking to you without changing the dough much.

5. Bulk ferment

• Place the dough in a lightly greased bowl or tub.
• Cover and let it rise until puffy, usually about 60-90 minutes after the final fold depending on room temperature.
• The dough does not need to become smooth like white bread; it should become more organized, elastic, and easier to move.

6. Divide and pan

• Divide into 4 pieces for small pan loaves.
• Shape gently and place into greased loaf pans.

7. Proof

• Cover and proof until the dough crowns the pans and looks aerated, usually about 45-75 minutes.

8. Bake

• Bake at 375F until the loaves are well browned and done through, usually about 35-45 minutes depending on pan size.
• If you check internal temperature, aim for roughly 200-205F.

9. Cool

• Turn out of the pans after a short rest and cool fully before slicing.

Dough Feel And Handling

This dough starts very sticky and can be difficult to knead directly after mixing. That is expected for this rye scald formula, and it does not mean the hydration is wrong. Using a mixer usually makes the early stage much easier because it smooths the dough before the first rest. Use time, folds, wet hands, a light dusting of flour on the dough surface, and a brief chill if needed instead of rushing to add more flour. After the rest-and-fold sequence, it should feel soft, tacky, and a little heavier than a standard sandwich loaf. Because the original note ended with "add white flour till you can knead it," some adjustment is expected. After your first test bake, adjust the bread flour only if the finished bread tells you the dough was too loose or too stiff.

Pan Loaf Recommendation

This formula is best treated as a pan bread rather than a free-standing hearth loaf. For the example batch, use 4 small loaf pans or reduce the batch for 2 larger 8.5 x 4.5-inch style pans.

Storage

Let the bread cool completely, then keep it wrapped or bagged at room temperature for several days. This style usually slices best after it has fully cooled and often tastes even better the next day.

What changed from the original note?

Original note said:

• 5 cups boiled water
• 1 cup milk
• 1 tbsp salt
• 2 tbsp molasses
• 4 tbsp oleo
• 1 packet dry yeast
• 4 cups rye flour
• add white flour till you can knead it

This version changes a few things on purpose:

• It converts the formula into baker's percentages so the batch can be scaled and repeated.
• It treats the boiling water and rye flour as a deliberate rye scald, but in the calculator-style reconstruction only part of the total water is allocated to that scald.
• It gives a measured starting point for white flour instead of relying entirely on feel.
• It uses instant yeast percentages for consistency, even though the original note was written around a packet of dry yeast.
• It is presented as a respectful reconstruction, not a claim that this is the exact original formula.

The handwritten note likely made about 4 loaves, but it leaves enough open to interpretation that any modern version should be treated as an informed starting point.

Related Guides

• Scalds
• Hydration
• Baker's Percentage

Get the Gear

• Baking Gear & Ingredients

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