Swedish Rye Bread

In honor of my Swedish heritage, I decided I just had to try this Swedish Rye Bread recipe. 


I found this recipe in Beth Hensperger's Bread Bible, 300 Favorite Recipes, a book that I would highly recommend after trying a few recipes.




The Recipe:


1 3/4 cups warm water (105º-115ºF)
1 tbsp active dry yeast
pinch of light brown sugar or honey
1/4 cup light or dark unsulfured molasses
1/4 cup (packed) light or dark brown sugar
2 tbsp unsalted butter, melted
1 tbsp salt
2 tsp caraway or fennel seeds
grated zest of 1 large orange or lemon
2 1/2 cups medium rye flour
2 1/4 to 2 1/2 cups all-purpose bread flour
melted butter (for brushing)


1. Pour 3/4 cup of the warm water into a small bowl. Sprinkle yeast and sugar (or honey) over the surface of the water. Stir to dissolve and allow to sit until foamy (about 10 minutes).


2. In your KitchenAid, combine the rest of the water, molasses, brown sugar, melted butter, salt, seeds, zest and rye flour. Beat with the paddle attachment for about one minute, or until smooth and creamy. Stir in the yeast mixture. Add the unbleached flour, 1/2 cup at a time until a soft, shaggy dough forms.


3. Switch to the dough hook and knead the dough in your KitchenAid for 3-4 minutes or until the dough is springy. The dough will have a definite tacky quality, but will be soft and springy. Do not make the dough too dry.


4. Place the dough in a greased container and grease the top. Cover with plastic wrap and allow to rise at room temperature until double in size (about 2-2 1/2 hours).


5. Turn the dough out onto a lightly floured counter to deflate. Grease or parchment-line a baking sheet. Do not work the dough further, but divide into two pieces and shape into ovals. Pull the bottom center together to make the loaf extra taut. Place the loaves on the baking sheet with the seams side down. Brush the tops with melted butter or dust with flour. Put a loose cover of plastic wrap over the loaves and allow to rise at room temperature until the dough is fully doubled (about 2 hours).


6. Preheat the oven to 375ºF twenty minutes before baking. With a razor blade, slash the loaves decoratively, no more than 1/4 inch deep. Bake on the center rack of the oven for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped. Place immediately on a cooling rack. Loaves are best slightly warm or at room temperature.


The Process:

After being kneaded, with considerable flour used to keep from sticking.

First rise.

I think it rose a little much...

Second rise.

Finished! 

Results:

What a beauty.

This turned out a slightly sweet bread with a wonderfully tender texture. I'm not crazy about fennel, but used it anyway. I would have preferred the loaf without the fennel seeds, and I think it would still have a good taste. It's best with a light spread of butter or plain.


I did not have dark rye flour, as my grocery store did not carry it, so I used light rye flour instead, and the result was a mild rye flour.