1. The time required for the final rise depends a lot on the ambient temperature. Rye is a more durable grain, which was crucial at the time. I remember that I used to hate this kind of bread when I was a kid. 5. If it looks too dry, stir in the milk or cream. Print Recipe Pin Recipe. Most of the time it’s just for flavoring and not for fermentation. So when you say use discarded starter does that mean for crackers etc the starter doesn’t need fresh feeding? Do you have an online source for Swedish rye flour? BULK FERMENTATION I don’t have a recipe for a sourdough starter in my blog. Second attempt was successful. Pour the dough into the loaf tin and bake for 55 – 60 mins or when the bread temperature reaches 190℉. That means 20 grams sourdough starter + 40 grams rye flour + 40 grams water. Many excellent recipes still include stout beer as a key ingredient, but it is also quite common, especially during the Christmas season, to make variations flavored solely with combinations of orange rind, fennel, caraway, and anise seeds. Maybe it will taste better with honey. Mix half of the apple puree with molasses and the other half with the starter. Hi Eva, When you have learned to like this bread it starts to become addictive. Wrap it up in a kitchen towel, and keep in a plastic bag, and it will stay fresh for a couple of days, perhaps up to a week if you keep it in the refrigerator. Hi Susan. Preferably more. As with the Chinese concept of ying (feminine) and yang (masculine), for something to be balanced, there has to be a ying and a yang element simultaneously. The taste was great – very authentic. I preheated it for an hour before and I have two pizza stones inside. I lived in Gothenburg as a child with my English parents and picked up a love for this bread then. In the print version of the recipe, the second rising of the dough in the bread pans is not mentioned. Fill the old sourdough jar halfway with water, screw on the lid and shake until all the remnants of sourdough starter is dissolved. https://www.sourdoughandolives.com/.../traditional-swedish-whole-rye-bread It has to rest for at least 24 hours. You'll be able to adjust the more you make the bread, depending on how you like the taste. That should be about 9x3x2,5 inches. Will give it another shot. dough hydration is 84%. Mix 75 g starter, 140 g of water and 100 g of rye flour until it looks like porridge. about once a week. Delicious! I’ve tagged you in my Instagram post, hope that was ok. Awesome bread, you can see the moisture in the bread. At the end of the 1800 century, it was grown four times more rye than wheat here in Sweden. I’m so glad that you had such success with that recipe, Avril. This beer bread … It also has a high percentage of instant yeast and molasses, which is 4.7% and 19%, respectively, of total flour, rye gains and seeds. I’m glad you and your family liked it. Preheat your oven to 480ºF / 250ºC. Here, I’m in Rio de Janeiro, Brazil, this bread is very expensive, I had tried other recipes but I didn’t get good results, thank you for sharing it. Fill the tin with the flour mixture, smoothing it flat with a palette knife. It's perfect for a Danish smørrebrød or why not with just some butter and your favorite cheese for breakfast. Unlike wheat breads … I have used a whole rye flour that is stone ground for this recipe. Add 150 g starter, 310 g of the water and the flours to the bowl of your stand-mixer and mix on the lowest speed for about 1 minute, until no flour remains. The bread is exceptionally moist and flavourful. Rye flour has better ability to absorb and bind water, something that you probably have noticed if you baked with rye. 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