Rugbrod Norwegian Rye Bread

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“It is very close to Swedish. They make 4 loaves at time so I would use the button for 1 loaf.”
4 loaves

Ingredients Nutrition


  1. Soften yeast in 1/4 cup warm water.
  2. Add brown sugar, milk, and water.
  3. Add 2 cups white flour; beat well; let double in bulk.
  4. Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
  5. Add butter; cool.
  6. When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
  7. Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
  8. Let rise until double in bulk.
  9. Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
  10. You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
  11. Bake at 350 degrees Fahrenheit for at least 1 hour. Some start with 425 degree Fahrenheit oven for first 15 minutes, then reduce heat to 350 degrees Fahrenheit.

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