The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Swedish Seed Rye

Song Of The Baker's picture
Song Of The Baker

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.

 

 

Comments

isand66's picture
isand66

Wow!  That looks fantastic and must taste as good as it looks.

Song Of The Baker's picture
Song Of The Baker

Thanks Ian.  To be honest, my impatient mitts cut into it only 5 hours after coming out of the oven (rye connoisseurs whip me now).  It tastes great this soon so I can only imagine it will get much better tomorrow and the days after.  It is similar in texture/flavour to a Danish Rye without the strong malt taste due to the absence of stout, barley malt and rye berries.

Thanks again for checking in :)

John

hansjoakim's picture
hansjoakim

Hi John,

Indeed, this looks fantastic! I'm surprised the crumb looks that good after only 5 hours. It'll probably improve a bit over the next few days as well, so don't eat it all in one sitting ;o)

 

Song Of The Baker's picture
Song Of The Baker

Thank you for the comments Hans.  I made a pact with myself to not touch any more of this loaf until Monday.  This bread is too easy to make so even if it gets eaten quickly, I can make another one in no time.

Thanks again.

John

evonlim's picture
evonlim

Excellent!! really nice.. love those beautiful bits in the crumb. beautifully baked and  a combination of seeds too. the color is wonderful from the molasses..

evon

 

Song Of The Baker's picture
Song Of The Baker

Thank you Evon.  I appreciate the comments :)

Many many bits!

John

Alpana's picture
Alpana

The crumb full of seeds looks simply great.

Song Of The Baker's picture
Song Of The Baker

Thank you Alpana.  Simply satisfying to eat.

John

chouette22's picture
chouette22

What a beautiful-looking bread, choke-full of seeds. I am the same, don't like any sweetness in most of my breads, but I guess it's good addition here. 

Song Of The Baker's picture
Song Of The Baker

I will cut back a tad honey/mollasses next time.  Just a small adjustment.  Otherwise I love flavour.

John

 

Mini Oven's picture
Mini Oven

:)  Great looking crumb!

Nothing like baking rye for Easter!

Song Of The Baker's picture
Song Of The Baker

Oh it's Easter? :) 

Nothing like baking a rye for any day!

Thanks Mini.  That starter you helped me on is as healthy and strong as I could have hoped!

John

dabrownman's picture
dabrownman

What a fine bake John!   This is the kind of bread we love to make.  Seems you've gpot it mastered.  Can't help but think this is a candidate for a long slow bake to really bring out the flavor and color.

Nice baking

Song Of The Baker's picture
Song Of The Baker

Hey thanks Dabrowny!

You were busy baking up similar type top notch creations yourself!

I just baked another yesterday but this time substituted some seed with some rye and wheat berries in soaker.  The boiled berries made me think of ya.  Seen those plump little beauties in your posts many a time.

Let me know if you're interested in the formula.

John

 

dabrownman's picture
dabrownman

formula.  Have a WW sprout bread to bake tomorrow. Haven't done any sprout breads for awhile.  This multi-grain is combined with Phil's walnut paste and buckwheat to try to make the bread purple.  We really like Phil'S Walnut and Sage Super Hero bread and sweetbird's hard cider, buckwheat bread so why not combine them with some apricots :-)