Swedish/danish Rye - To mix or not to mix, that is the question
My post from last night disappeared. Here it is again.
I have been making a lot of danish and swedish style seed breads of late. Love the breads. Both are similar to each other yet distinct in flavour. The question I have is why such a difference with the two recipes in the kneading stage?
With a swedish rye, there NO kneading after the initial mix. With the Danish rye, there is a gruelling 20 minutes of mixing by hand with a wooden spoon.
Both are relatively the same in dough consistency. The danish is quite a bit higher in hydration. Could this be the reason?
I am just surprised at the major difference in preparation with two similar breads. One so easy and the other so excruciating (yes, I am out of shape but nevermind that).