SWEDISH RYE
SWEDISH RYE
MAKES TWO 8½-BY-4½ -INCH (21.5-BY-I1.5-CM) LOAVES
For The Sponge
- 2 cups (16 fl 02/500 ml) lukewarm water (100°F/38°C)
- 1 tablespoon active dry yeast
- 1¼ cups (6 02/185 g) medium-grind rye flour
- ¼ cup (2 ¾ OZ/180 g) unsulfured light molasses
- 3 tablespoons firmly packed dark brown sugar
- 1½ teaspoons fennel seeds, crushed
- 1½ tablespoons canola oil, plus extra for greasing
- 2 teaspoons salt
- 3 ½-4 cups (17½ -20OZ/ 545-625 g) bread flour, plus extra as needed Rye
flour or brown rice flour for dusting
To make the sponge (see note), combine the water and yeast in a heavy-duty
mixer fitted with the whisk attachment. Stir to dissolve. Add the rye flour,
molasses, brown sugar, and fennel seeds. Beat on medium speed until smooth,
about 1 minute. Cover loosely with plastic wrap and let stand until bubbly,
about 1 hour.Add the oil, salt, and 1 cup (5 oz/155 g) of the bread flour to the sponge
and switch to the paddle attachment. Beat on medium speed for 1 minute. Beat
in the remaining bread flour, ½ cup (2 ½ oz/75 g) at a time, until the dough
pulls away from the bowl. Switch to the dough hook. Knead on low speed,
adding bread flour 1 tablespoon at a time if the dough sticks, until smooth
and elastic but slightly tacky, about 5 minutes. Transfer to an oiled deep
bowl and turn to coat. Cover loosely with plastic and let rise at room
temperature until doubled in bulk, 1½ -2 hours.Lightly grease two 8½-by-4½-inch (21.5-by-ll.5-cm) loaf pans. Turn the dough
out onto a lightly floured board and divide into 2 equal portions. Knead
lightly a few times, and then pat each portion into a long rectangle. Fold
each rectangle like a letter, overlapping the short sides in the middle;
press to flatten. Beginning at a narrow end, tightly roll up the dough into
a thick log, and then roll back and forth with your palms until it is the
same length as the pan. Pinch the ends and the long seam to seal, dust
lightly all over with a little rye flour, and place in the pans, tucking the
ends under to make a neat, snug fit. Cover loosely with plastic and let rise
at room temperature until about 1 inch (2.5 cm) above each pan rim, about 1
hour.Preheat the oven to 350°F 080°C). Using a thin, sharp knife, gently make 3
shallow diagonal slashes across the top of each loaf. Bake until the loaves
are golden brown and crusty, 50-55 minutes. Turn out onto wire racks and let
cool completely.RYE FLOUR
Whole-grain rye is made by grinding rye berries into a variety of textures
and colors, categorized according to the amount of bran and germ left in
after mil/ing.
These grinds include light, medium, and dark flours and pumpernickel rye,
which is a coarse meal rather than a flour. The coarser the flour grind, the
more robust the flavor, the darker the color, and the denser your bread.
The rye flour most cOmmonly available in supermarkets is medium-grind, good
for general bread making when combined with wheat flour.
Note: a sponge is a “head start†that gives yeasted breads a good
flavor, a light texture and a crackly outer crust. to make a sponge a small
proportion of the basic ingredients of the bread are mixed together with some of
the yeast to form a batter that rise slowly before the remaining ingredients are
added to completely the bread dough.
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