"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Sunday, June 23, 2013

swedish rye

Swedish rye bread is rye bread with molasses and fennel as core ingredients. I'm not a huge fan of molasses, so changed it up with agave nectar.

Yield: 2 loaves
1,420 calories per loaf
Active time: 15 minutes
Total time: 4 hours

the sponge
1 cup lukewarm water
2 teaspoons yeast
3/4 cup rye flour
2 tablespoons agave nectar
2 tablespoons brown sugar
1 teaspoon salt

the dough
1 tablespoon vegetable oil
2 cups high gluten flour
1 cup water

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

 2. In your stand mixer bowl, with the whisk attached, combine the remaining sponge ingredients. Pour in the yeast mixture and beat on medium speed until smooth, about 1 minute.


3. Cover with plastic wrap and set aside until bubbly, about 1 hour.

4. In you stand mixer bowl, combine the sponge, oil, and, herbs, bread flour. “Stir”, with the paddle, until a shaggy dough forms.

5. Change out the paddle to the dough hook, increase the stand mixer speed to 2 and slowly add the water, 1/4 cup at a time until a cohesive dough forms.

6. Knead, on a speed of 2, until the dough is smooth and elastic, about 5 minutes.

7. Turn the dough out onto your counter top, knead by hand a few turns, shape into a ball, and place the dough in a lightly oiled bowl to double to in size, about 2 hours.

8. Turn the dough out onto your counter top, divide into two equal pieces, and shape into loaves.

 9. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.

10. About 30 minutes into the final proof, preheat your oven to 350 degrees.

11. Brush the loaves with an egg wash, score, and bake until golden brown, about 45 minutes.

Original recipe found here.

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