Swedish Seed Rye
After a short break from posting in my blog, I am back at the helm.
This weekend I thought I would try a seeded rye that, at first sight a while back, had me drooling since. Breadsong's post of this bread inspired me to try, bake, devour.
I adjusted the formula to include organic spelt flour, as I did not have any barley flour on hand. Also, instead of barley malt, I used 50% molasses 50% honey. This bread may surpass my love for Danish Rye. It has a dense texture, very pleasant, light flavour, with a touch of sweetness. I am not usually one for any sweet hints in my bread (unless dried fruit used), especially rye, but it works nicely in this one. Definitely a new addition to my regular bakes.
The only adjustment I would make is the total amount, as it overflowed a bit in my bread pan. The original formula is meant to fit into a 9" pan, I only had an 8" on hand.