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Swedish Rye Bread

Welcome to my Kitchen this Month!

I am your Kitchen of the Month and hope you will like my choice of bread. As far as I heard from my fellow Bread Baking Babes they are quite pleased with how their breads tasted.

This month's bread is taking us far north (well those of us who are not north already) to Sweden: Swedish Rye Bread.

I love baking with rye and rye infused breads are one of my favorites. Tho they can be a little bit tricky to work with if you do not want to end up with a gummy bread.

NO need to fear, I promise you this bread we are baking this month is nearly a no fuss bread at all and comes with some real nice flavors too: a slight hint of orange, anise and caraway will tickle your tastebuds when you bite into your sandwich made out of a Swedish Rye...

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Honestly, I fell in love this bread and made it three times this past few weeks. The first time it was slightly underproofed so it kinda exploded in the oven (making a wonderful crust by the way, which I love in breads) as you can see in the pictures in this post. Second time it was perfect, came out nicely shaped and all. The third time is still in the making as I write this, this time I am trying to make little rolls too and am curious how they will turn out...

I took this recipe from the Tassajara Bread Book by Edward Espe Brown  which resides in my bookshelf for quite a long time now, but I never baked out of it until now. What I like about this book is that it has clearly written instructions, I miss pictures of most of the breads tho, I always like to see how the bread should look like according to the author... Nevertheless: the book is good and I'd buy it again - it was not a waste of money ;o) I am planning to bake more from it soon.

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[caption id="" align="aligncenter" width="500" caption="Swedish Rye Bread"]Swedish Rye Bread[/caption]

Note: I baked my bread free form, not like stated in a pan. I would not recommend to you doing it, you'll get a way better result baking it in a pan. If you prefer to bake it without I'd recommend you to give it a little more time rising before you put it in the oven. Worked better for me!

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Swedish Rye Bread

Swedish Rye Bread

adapted from Tassajara Bread Book by Edward Espe Brown

1. step 3 cups lukewarm water 1 1/2 tablespoons dry yeast 1/3 cups honey 1 cup dry milk grated peel of 2 oranges 2 teaspoons anise seeds 2 teaspoons caraway seeds 4 cups unbleached white flour 2. step 4 teaspoons salt 1/4 cup oil 4 cups rye flour 1 cup whole wheat flour (for kneading) Method:
    1. Dissolve the yeast in water. Add the honey and dry milk plus the oranges and seeds
    2. Add the flour to get a thick batter. Add one cup of flour at a time, stirring good after each addition. The more flour you add the more you knead to go into a beating mode with your spoon. Best way is to stir up and down in a circular mode from the bottom of the bowl to the surface of the dough. Don't forget to scrape the sides of the bowl from time to time. After the 4 cups of flour you should have a thick mud-like dough.
    3. Beat well with a spoon (100 strokes). Continue to beat until you have a smooth dough. Again pull your spoon under the dough and bring it up to the surface again in a circular mode. The batter will be more elastic while you are doing this as more and more air gets incorporated.
    4. Let rise for 45 minutes. Cover the bowl with a damp towel and let rise in a warm place.
Swedish Rye Bread
    1. Fold in the remaining ingredients. Do not stir! Do not cut through the dough, this will improve the elasticity and strength of the dough.
    2. Sprinkle on the salt and pour on the oil. Stir around the side of the bowl working carefully your way towards the center. Rotate your bowl a little with every stroke you do. Repeat until all of the salt and oil is incorporated.
    3. Sprinkle the flour 1/2 a cup at a time onto the dough. Again fold it in while rotating your bowl.
    4. Continue until the dough comes away from the sides of your bowl. Now the dough is ready to give it a good knead!
    5. Plop your dough on your kneading board and scrap all remainings from the bowl onto the dough.  Keep in mind that your surface should be floured enough to prevent the dough from sticking to much on the board.
Swedish Rye Bread
    1. Flour your hands and the top of the dough. From the middle of your down stretch it away from you and then fold it back onto the remaining part of the dough. Continue to push down and forward.
    2. Turn the dough a quarter turn. Again continue with the pushing and folding.
    3. Turn, fold, push. Rock forward. Twist and fold as you rock back. Be careful not to stretch the dough too much and tear it. Add flour to the boards as needed.
    4. While you continue with the kneading the dough will become more and more elastic, smooth and shiny.
Swedish Rye Bread
    1. When you are finished, place the dough in your lightly oiled bowl smooth side down, then turn it over so the dough ball is covered lightly with oil. This will prevent the dough from forming a crust on the top while rising.
    2. Cover the bowl with a damp towel again and set aside to rise in a warm place. (50.60 minutes until doubled in size)
Swedish Rye Bread
    1. Punch down your dough with your fists steadily and firmly about 15-20 times.
Swedish Rye Bread
    1. Let rise again 40-50 minutes until doubled in size again.
    2. Preheat your oven at 350°F.
    3. Turn your dough onto the board again.
    4. Form the dough into a ball. Cut the dough into two even pieces and form smaller balls again. Let rest for 5 minutes.
    5. Knead the dough and fold it about 5 times, this gives the dough added spring. After the final push turn the dough a quarter turn.
    6. Roll up the dough into a log shape. Seam at the bottom, flatten the top of the dough. Square the sides and ends. Turn the dough over and pinch the seams all the way.
Swedish Rye Bread
  1. Put the dough seam side down into your pan. Press it down into the pan with your fingers.
  2. Cover and let rise again. This will take 20-25 minutes.
  3. Cut the top with 1/2 inch deep slits to allow the steam to escape.
  4. Brush with eggwash and sprinkle with poppy seeds or sesame if you want!
  5. Bake for about 50-60 minutes.
  6. Remove from pan to cool down completely.

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[caption id="" align="aligncenter" width="500" caption="Nice crumb and crust!"]BBB Swedish Rye[/caption]

The crumb, was surprisingly light and not crumbly or dry at all like you would think looking at the picture above. (this is only my bad photographing skill and bad bad lightning in my kitchen). Oh and did I mention that it smelled and tasted heavenly? I loved it toasted!

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Yeastspotted!

I send this over to Susan's Yeastspotting. YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and you'll know what I am talking about. To submit your post simply klick here!

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You sure want to bake this bread as well, don't you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this month's bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing:  The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

  1. Bake the featured breadsnap a pic & share your thoughts about how you liked it (or not liked it)
  2. Send me an email through the form below  to notify us and make it easier to write the round up.
[contact-form-7 id="5730" title="BBB Buddies march 2012"]

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Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and don't forget to visit Katie our BBBBB (Bitchin' Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day - Karen | blog from OUR kitchen - Elizabeth  | Feeding my enthusiasms - Pat  | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - LienWild Yeast - Susan | My Kitchen In Half Cups - Tanna

Busy, Busy Babes on Hiatus: Canela and Comino - Gretchen | Grain Doe - Görel | Living on bread and water - Monique  | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie | Cookie Baker Lynn - Lynn | I Like To Cook - Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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Astrid 16.03.2012, 10.00

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Kommentare zu diesem Beitrag

13. von Swedish Rye Bread - Thyme for Cooking, Blog

[...] her blog for the complete recipe and all the info, as well as details on becoming a Bread Baking Buddy this [...]

vom 28.04.2013, 17.01
12. von Swedish Rye Bread « Crumbs of Love

[...] this great recipe from the Tassajara Bread Book by Edward Espe Brown. It was chosen by Astrid, of Paulchen’s Foodblog?! for this months Bread Baking Babe challenge earlier this month. Since I am a new [...]

vom 30.03.2012, 00.14
11. von Ágnes Molnár

My bread: http://szeretetrehangoltan.blogspot.com/2012/03/sved-rozskenyer.html

Thanks for Astrid, the recipe was super!

vom 28.03.2012, 19.18
10. von Bread with Depth [BBB] | Provecho Peru

[...] bread like rye? Have you ever made it yourself? Bake your own Swedish Rye Bread and check out Astrid’s post for step-by-step photos and information on how you can be a Bread Baking Buddy this [...]

vom 25.03.2012, 15.02
9. von Elle

Can't believe I never commented...I came to your site first on the 16th. So sorry Astrid. This was a wonderful recipe...I now have a rye bread I want to bake again...and yours looks wonderful. Thank you for choosing this and being such a great Kitchen of the Month!

vom 20.03.2012, 21.04
8. von Katie

3 Times?!? It must taste as good as it looks. I love rye bread and haven't had any for ages.

vom 18.03.2012, 16.27
7. von sandie

I am very much looking forward to baking this later in the week. It looks fantastic and it seems so hard to find good rye bread anymore. Thanks

vom 17.03.2012, 17.51
6. von Lien

Astrid this really is a lovely recipe. You made a non-rye-lover love it! This orange peel made all the difference for me. Thanks!
(I'm late with posting, just been too busy/tired, hope to have it posted on Sunday)

vom 17.03.2012, 12.25
5. von MyKitchenInHalfCups

Whee, I'm posted now.

vom 17.03.2012, 00.58
4. von BBB ~ Swedish Rye Bread « MyKitchenInHalfCups

[...] table in Vienna this month but travel north for a Swedish Rye Bread.  Our kitchen of the month is Astrid from Paulchen’s Food Blog.  I do thank you for this one Astrid, we are loving it … again.  Yes, it’s so good, [...]

vom 17.03.2012, 00.49
3. von Elizabeth

Great choice this month. And I love the look of your rustic loaf.

Thank you once again, Astrid! This is wonderful bread.

vom 16.03.2012, 17.04
2. von MyKitchenInHalfCups

Three times! Well, yes it is that good but I only managed twice, I just have to many requests from Gorn to help him with the roof deck ;-) that's my story and I'm sticking to it.
Will do my best to get my write up by tonight.

vom 16.03.2012, 16.02
1. von Natashya

Great looking loaf! I love that last shot of the high dome and the lovely silky crumb. We loved this bread and made all four loaves. Thanks for the great challenge!

vom 16.03.2012, 14.19
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