This is the best, softest, most flavorful Rye Bread you will EVER try, passed down in our family for 3 generations. The recipe is from my husband’s great-grandma Prudy, who was Swedish. Rye bread has a reputation for being heavy and sour, but this recipe is the exact opposite: it is light and fluffy, with an earthy, nutty flavor. There is nothing like it. My mother-in-law makes dozens of loaves every year to give to the neighbors, and we serve it every Christmas Eve with Liver Pate and our traditional Swedish Meatballs.Table of ContentsPrudence Henrietta Toren Johnson What is rye bread?When to eat rye breadWhy this recipe works so wellRye bread ingredientsHow to make rye breadRye bread recipe tips What to do with homemade rye breadHow to store leftover rye breadCan you freeze rye bread?Frequently asked questionsGrandma Prudy’s Rye Bread RecipeWhen I married into my husband Eric’s family 15 years ago, one of the first things I found out (besides their cutthroat competitiveness over boar...
