Swedish Rye Bread

This was one of the first rye breads I ever made by hand. It is not sour. I still make this rye, but now I make it in the bread machine, with the spicy addition of a bit of orange, to make a loaf that is the best of its genre. If you are unfamiliar with the flavor of fennel seeds in bread, you are in for a treat; they make a totally different-tasting rye bread. Serve this bread with thick split pea soup.

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Swedish Rye Bread Save
Swedish Rye Bread
scandanavian

This was one of the first rye breads I ever made by hand. It is not sour. I still make this rye, but now I make it in the bread machine, with the spicy addition of a bit of orange, to make a loaf that is the best of its genre. If you are unfamiliar with the flavor of fennel seeds in bread, you are in for a treat; they make a totally different-tasting rye bread. Serve this bread with thick split pea soup.

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 28
bake side dish bread vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains honey dairy free pescatarian
bread

Step-by-step

  • Place all the ingredients in the pan according to the order in the manufacturer?s instructions.
  • Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.)
Load the liquid ingredients into the bread machine pan first to prevent the dry flours from sticking to the bottom during the initial agitation cycle. This sequencing ensures the hydration process begins immediately before the paddle engages. Rye flour lacks the robust protein network found in wheat, which directly impacts crumb density and structural rise. Adding vital wheat gluten compensates for this deficiency, providing the necessary elasticity to trap carbon dioxide produced during fermentation. Without sufficient gluten reinforcement, heavy rye grains yield a dense, gummy interior instead of an even, slicing crumb. Fresh grated orange zest releases volatile citrus oils that integrate smoothly into the dough matrix during mixing. Dried orange peel requires rehydration through the liquid ingredients to soften its texture and distribute the flavor evenly throughout the loaf. Fennel seeds contribute volatile compounds that perfume the crumb, releasing pungent aroma notes when sliced. Store the baked loaf in a paper bag at room temperature for up to three days to maintain crust crispness. Plastic bags trap residual moisture, softening the exterior and degrading the crust texture within twenty-four hours. ### Managing Gluten Development in Rye Baking Rye flour contains pentosans, which absorb water rapidly but interfere with gluten formation. Balancing bread flour with medium rye flour creates a workable dough structure that holds its shape during the rise cycle. Measuring flour by weight rather than volume prevents dense loaves caused by packed flour particles. ### Aromatic Integration and Crumb Structure Spices like fennel and citrus zest interact with the natural sweetness of honey during the fermentation phase. Whole seeds should remain whole to distribute pockets of flavor rather than clouding the entire crumb with bitterness.
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