Traditional Swedish Rye Bread ***~~*** Traditionelles Schwedisches Roggenbrot

 

Swedish Rye Bread - Alissa

 

Hello all,

trying several sourdough breads recently and this is a favorite so far as it is so moist, dense and has great flavor - lots of the flavor comes from the soaked and soft seeds. This bread dosent require lots of kneading  - just great sourdough starter and good quality flour and it takes 2 days to make it  - as in raising time. I used stone ground organic flour.
Couldn't be simpler. It's a traditional bread made in Sweden since the 18. century. Sweden with its harsh climate couldnt grow back then aso they basically only grew rye...

This is a great starter bread for first time sourdough users - see below the recipe i used but i will also type it ut for you - but fromthe original page you get much more information if you like to

Sourdough bread recipe


Traditional Swedish whole rye bread

This whole rye bread is compact, dense, and loaded with flavor. It's perfect for a Danish smørrebrød or why not with just some butter and your favorite cheese for breakfast.

Servings loaves Ingredients Soaker 150 gram sunflower seeds 25 gram flax seeds 25 gram sesame seeds 40 gram pumpkin seeds Levain 250 gram whole rye flour 200 gram water 80 gram sourdough starter 100% hydration Sourdough rye bread 530 gram levain 400 gram water 440 gram rye flour 50 gram bread syrup 18-24* gram salt Look in recipe notes for required amount of salt.*

Instructions

Day 1

1. Soak the seeds in hot water the night before it's time to bake. Place the seeds in a pan or other heatproof container and pour over boiling water. The water shall cover all the seeds. Cover with a lid and let the mixture sit overnight.
2. Prepare a levain by mixing 200 grams of water, with 250 grams rye flour and 80 grams mature sourdough starter. Let it ferment overnight, approximately 8 hours in room temperature, about 71ºF/21ºC.

Day 2

1. Drain the seeds through a strainer and mix with the levain and the rest of the ingredients. Mix thoroughly so that the seeds are distributed throughout the dough, and so that there is no dry flour left.
2. Let the dough bulk ferment for 4 hours at a temperature of 71ºF/21ºC. If you want a more sour taste you can let it ferment longer in a colder environment, but be careful. The taste can become a bit overwhelming.
3. Distribute the dough into two bread forms that you have oiled and sprinkled with a thin layer of flour. Use a fine strainer or a sieve. Smooth the surface with a spatula.
4. Preheat your oven to 480ºF / 250ºC. You don't have to bother about steam when baking this bread. But it requires some time in the oven, at least 90 minutes. Bake on the high temperature for 20 minutes, then turn it down to 390ºF / 200ºC. It's a good idea to place an extra oven plate over the bread. That will prevent it from being burned on the top. Check if it's ready with a thermometer. The internal temperature should be about 215ºF / 100ºC. Turn the oven temperature down to 215ºF / 100ºC, but don't turn it off.                           
5. Let the bread cool in the form until you can handle it. Take the bread out of the form and place it in the oven again for about 5 to 10 minutes. That will create a crust on the sides and the bottom of the bread that will prevent it from molding.

Recipe Notes

*) This bread has lots of taste from both flour and salt. If you for any reason want to hold back on salt, I recommend that you start with 18 grams the first time you bake this bread.

Traditionelles Schwedisches Roggenbrot mit Mehrkorn

Traditionelles Schwedisches Roggenbrot mit Mehrkorn

Dieses ganze Roggenbrot ist kompakt, dicht und voller Geschmack.
Es ist perfekt für einen Smørrebrød oder warum nicht einfach mit etwas Butter -  Alissa



Saaten

    150 Gramm Sonnenblumenkerne
    25 Gramm Leinsamen
    25 Gramm Sesam
    40 Gramm Kürbiskerne

Vorteig

    250 Gramm Vollkorn Roggenmehl
    200 Gramm lauwarmes Wasser
    80 Gramm Sauerteigansatz

Brotteig

    530 Gramm Vorteig
    400 Gramm lauwarmes Wasser
    440 Gramm Roggenmehl
    50 Gramm Malzextrakt ( Bioladen) Molasse geht auch
    18-24 Gramm Salz

    
Zubereitung

Tag 1

    Die Körner in heißem Wasser in einer Schüssel über Nacht einweichen lassen.
    Den Vorteig zubereiten  - einfach die Zutaten verrühren und mit einem Tuch abgedeckt über Nacht bei Zimmertemperatur 21Grad ruhen und fermentieren lassen.

Tag 2

    Die Flüssigkeit der Samen abgießen und am besten einen Sieb verwenden, damit Sie keine Körner verlieren. Mit dem Vorteig vermischen und die restlichen Zutaten für den finalen Brotteig in eine große Schüssel geben, umrühren.
    Den Teig mind. 4 Std fermentieren lassen bei Zimmertemperatur bei 21 Grad. Sollten Sie es über Nacht im Kühlschrank lassen wir der Sauerteig Geschmack saurer - je länger der Teig fermentiert desto saurer wird er.
    Den Teig in 2 kleine gefettete Brotformen geben oder in eine große Brotbackform für ein großes Brot.
    Den Ofen auf 250Grad vorheizen. Das Brot bei erreichter Temperatur einschießen  - Dampf wird nicht gebraucht.
    in den ersten 20 Minuten bei 250 Grad backen, danach auf 200 Grad runterschalten und weitere 60 - 70 Min abgedeckt weiterbacken. Das Brot ist Fertig wenn es innen 100Grad erreicht hat.
    Das Brot aus dem Ofen nehmen, dann aus der Form stürzen und dann nochmal 5-10 ohne Form backen um eine Kruste zu bilden  - das Verhindert das Schimmeln.