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.
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.
- 2 tablespoons vegetable oil
- 3 tablespoons honey
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 1/4 cup honey
- 1 1/2 pound loaf
- 2 cups bread flour
- 1 1/4 cups medium rye flour
- 1 tablespoon plus 1 teaspoon gluten
- 2 teaspoons fennel seeds
- 2 3/4 cups bread flour
- 1 3/4 cups medium rye flour
- 1 tablespoon plus 2 teaspoons gluten
- 1 tablespoon fennel seeds
- 2 teaspoons grated orange zest or dried orange peel
- 1 1/4 cups water
- 1 1/2 teaspoons grated orange zest or dried orange pee
- 1 1/4 salt
- 2 teaspoons saf yeast or 2 1/2 teaspoons bread machine yeast
- 2 pound loaf
- 1 5/8 cups water
- 2 1/2 teaspoons saf yeast or 1 tablespoon bread machin
- Carbohydrate 1310.48062210379 g
- Cholesterol 0 mg
- Fat 80.9881858745053 g
- Fiber 126.075367375443 g
- Protein 184.368132440562 g
- Saturated Fat 7.57501852942808 g
- Serving Size 1 1 recipe (2486g)
- Sodium 78.8829317703604 mg
- Sugar 1184.40525472834 g
- Trans Fat 10.3800445783398 g
- Calories 6691 calories
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.)
Unlike dense, heavily soured European pumpernickels, this Swedish variant relies on a non-sour profile sweetened with honey and brightened with citrus. Proper liquid temperature determines ultimate structural success during the kneading phase; water measuring between 105 degrees Fahrenheit and 110 degrees Fahrenheit activates the dry yeast without compromising its cellular integrity. Cool the finished loaf completely on a wire rack for at least two hours before slicing to allow the internal crumb structure to set fully. Stored at room temperature in a paper bag inside a perforated plastic bag, the loaf maintains structural integrity for up to four days. Freezing requires tight wrapping in heavy-duty aluminum foil followed by placement inside a heavy zip-top freezer bag, where the bread retains optimal quality for up to three months. Thaw frozen slices overnight at ambient room temperature, then refresh them in a 350 degree Fahrenheit oven for five minutes to restore crust crispness. Orange zest can be freely substituted with dried orange peel at a one-to-one ratio without altering hydration requirements.
