Julie Bove wrote:

> My friend mentioned that she could readily buy Swedish Rye bread in
> any grocery store as a kid through a young adult. I have seen it
> online but it's super expensive. And I've seem recipes but there are
> so many variations. She said what she used to buy didn't have any
> orange or orange peel in it.
>
> Does anyone know what kind of bread this might have been? She's 74,
> if that helps. I know I could make it. But she doesn't make bread so
> hasn't a clue what might have been in it. It wasn't a crisp bread but
> a loaf. But she can't even describe the shape of the loaf.

Julie, no one can tell for sure what recipe you may want.

If she is 74, it was apt to not be shaped to a loaf pan so more of a
freeform. Caraway would be more apt to be the seasoning but there
might be Aniseseed.

1 1/3C water plus 1TB
3 TB butter
2 2/3 C bread flour (All purpose not recommended)
1 1/3 C rye flour
3 TB gluten flour additive
3 TB brown sugar
2 ts to 1 TB Caraway seeds
1 ts salt
1 1/2 ts active dry yeast

If Caraway feels wrong, replace with Aniseseed as both are traditional.
Many use 1 TB each. German ones use stone ground mustard.

Using a bread machine, use dough mode then let rise in the oven with
the light on for 1-1.5 hours then bake at 375 for about 20 minutes
(then check).