Swedish Rye Bread Recipe
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Swedish Rye Bread
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Current recipe picture |
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Ingredients.
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Kneaded dough. You can use a bread machine on the dough cycle; a standing mixer or knead by hand. It will take 8-10 minutes by mixer. Adjust flour/water amounts to achieve an elastic final dough.
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You can proof using a standard 2 proof cycle or refrigerate overnight for a slow rise first proof.
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The dough should dough in size. A standard proof cycle at 85^ will take about 2 hours.
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I used a banneton for proofing and shaping. If you don't have one a standard bread pan or shaping by hand works fine.
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If using a banneton don't worry too much about the shape of the top. The top of the dough actually becomes the bottom when baked and the banneton does the shaping during the second rise.
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Proof for 2 more hours at 85^.
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Slash the loaf with a lame or razor blade before baking. Steam can be used during baking for a firmer crust if desired. I didn't steam.
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Baking time will vary depending on your oven and the shape of the loaf. It took 55 minutes in my convection oven.
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The bread should register 200^ internal temperature.
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Allow bread to fully cool on a rack then brush off excess flour.
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Slice and enjoy. The bread freezes well if properly wrapped.
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