Swedish Light Rye Bread
Rye bread has a hearty taste, and goes well with a winter soup or as the bookends to a substantial sandwich. Sub dark rye flour for light rye for another fulsome taste. This recipe is slightly adapted from Crusts - The Ultimate Baker's Book by Barbara Elisi Caracciolo (Cider Mill Press, 2018), a book bursting with more than 300 appealing, do-able bread recipes to satisfy all tastes and abilities.
More delicious dark breads:Pumpernickel Bread, Cranberry/Walnut/Flax Bread, No-Knead Artisan Rye or Whole Wheat Bread, No-Knead Irish Bread with Stout
Time: 4 hours, mostly inactive
Yield: 1 loaf
Ingredients
2 1/2 teaspoons (7 g.) granulated yeast or 1/10 lb. cake yeast
2/3 cups or (5.2 oz or 160 ml) lukewarm water
2 cups (1/2 lb. or 250 g. ) all-purpose flour
2 cups (1/2 lb. or 250 g. ) light rye flour
2/3 cups (5.2 oz. or 160 ml) milk, lukewarm
2 tablespoons (30 ml) molasses, light syrup or barely malt
1 tablespoon (14 grams) unsalted butter
1 3/4 teaspoons (10 g.) salt
Method
Pour the water into a large bowl. Sprinkle the yeast on top and let sit for about 10 minutes, until foamy.
Add the white (saving some back for the kneading) and rye flour, the milk and molasses and mix. Knead by hand for 10 minutes or mix for 10 minutes with the dough hook on a stand mixer. Add the butter and salt toward the end of the kneading.
Grease a bowl and put the dough in it. Let the dough rest, covered in a warm spot for about 1 1/2 hours or until doubled.
Punch the dough down and shape into a loaf. Place on parchment paper or on a greased pan. Cover and let rise again about 1 1/2 time, about 1 hour.
About 15 minutes before baking, preheat an oven to 400 degrees. Before baking, cut slits in the top of the loaf to allow for more expansion.
Bake for 30-35 minutes, or until golden brown.
Rye bread has a hearty taste, and goes well with a winter soup or as the bookends to a substantial sandwich. Sub dark rye flour for light rye for another fulsome taste. This recipe is slightly adapted from Crusts - The Ultimate Baker's Book by Barbara Elisi Caracciolo (Cider Mill Press, 2018), a book bursting with more than 300 appealing, do-able bread recipes to satisfy all tastes and abilities.
More delicious dark breads:Pumpernickel Bread, Cranberry/Walnut/Flax Bread, No-Knead Artisan Rye or Whole Wheat Bread, No-Knead Irish Bread with Stout
Time: 4 hours, mostly inactive
Yield: 1 loaf
Ingredients
2 1/2 teaspoons (7 g.) granulated yeast or 1/10 lb. cake yeast
2/3 cups or (5.2 oz or 160 ml) lukewarm water
2 cups (1/2 lb. or 250 g. ) all-purpose flour
2 cups (1/2 lb. or 250 g. ) light rye flour
2/3 cups (5.2 oz. or 160 ml) milk, lukewarm
2 tablespoons (30 ml) molasses, light syrup or barely malt
1 tablespoon (14 grams) unsalted butter
1 3/4 teaspoons (10 g.) salt
Method
Pour the water into a large bowl. Sprinkle the yeast on top and let sit for about 10 minutes, until foamy.
Add the white (saving some back for the kneading) and rye flour, the milk and molasses and mix. Knead by hand for 10 minutes or mix for 10 minutes with the dough hook on a stand mixer. Add the butter and salt toward the end of the kneading.
Grease a bowl and put the dough in it. Let the dough rest, covered in a warm spot for about 1 1/2 hours or until doubled.
Punch the dough down and shape into a loaf. Place on parchment paper or on a greased pan. Cover and let rise again about 1 1/2 time, about 1 hour.
About 15 minutes before baking, preheat an oven to 400 degrees. Before baking, cut slits in the top of the loaf to allow for more expansion.
Bake for 30-35 minutes, or until golden brown.