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Scandinavian rye bread

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Ingredients/Components

salt - 3/4 tsp
all-purpose flour - 2 to
beaten egg - 1 Tbsp
grated orange peel - 2 tsp
active dry yeast - 1 pkg
melted and cooled butter
warm 110~ water
Sour Rye Sponge directions follow - 1 item
Add butter and salt to Rye Sponge
each: crushed caraway, cumin and fennel seed - 1 tsp

How to make scandinavian rye bread:

Choose mixing and kneading method, except food processor. Add butter and salt to Rye Sponge. Add all-purpose flour as specified. Knead. Let dough rise 45 minutes to 1 hour.

Mix or knead to expel air bubbles; shape into a 10-inch long log. Set smooth side up on an oiled 12 x 15-inch baking sheet. Dust with 1 teaspoon flour. Cover lightly with plastic wrap; let rise in a warm place until puffy, 15 to 20 minutes. Uncover. With a sharp knife, cut 4 diagonal slashes equally apart and 1/2-inch deep across loaf. Brush loaf with egg. Bake in a 400° oven until deep brown, about 40 minutes. Serve warm or cool. Makes one loaf (1 1/2 pounds).Sour Rye Sponge:1 1/2 c. coarsely ground or regular rye flour, divided1 pkg. active dry yeast1 1/4 c. warm (110~) water1 tsp. each: crushed caraway, cumin and fennel seed2 tsp. grated orange peel In a large bowl, mix 3/4 cup rye flour, the yeast and the warm water. Cover with plastic wrap; let stand at room temperature 6 to 24 hours (maximum time gives sourest flavor). Add another 3/4 cup rye flour, the crushed caraway, cumin and fennel seed. Add the grated orange peel.

Recipe categories: Breads, Fruit, Yeast breads.

Rating:

4.6

Average rating: 4.6, total votes: 5

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