April 17, 2013 - 3:32pm
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).
John
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:) I would guess that the flours are different or the one that is kneaded less contains more rye flour.
Mini. Don't think so. Here are the links to both.
No kneading
Swedish Seeded Barley Bread - Svenska frö bröd (cant copy link from my ipad but search it on Fresh Loaf).
Hand mixing
http://abreaducation.com/blog/2012/08/chad-robertsons-rugbrot/
I didn't think my answer took, I got locked out and sent back to the home page. stuck somewhere between with the wheel of wait and a blank page. I don't knead my rye, just wet the flour and that's it. Last time I combined the dry and the wet and dumped them together, worked out great with the chia. Got the dough stirred before it could soak up the moisture and stiffen.
The Chad link is more or less a fruit cake. Stirring to check on hydration and getting everything coated with a small amount of dough. This dough is not supposed to rise much if at all. The stirring will certainly release any gas and circulate moisture. Might have to add more water during the second stir (total of 15 minutes; 5 stir, 10 rest and 10 stir.) Looks like a brick. (spoken affectionately)
How does the Swedish one look?
Mini. I love brick bread :)
Here is a link to the Swedish Rye I made a while back.
http://www.thefreshloaf.com/node/32877/swedish-seed-rye
More seed less (no) rye kernels.
John
I'm sort of in the middle of things and now to navigate "the new loaf." I had a loaf threatening to mushroom a little while back so I wet my spatula and pushed it back into shape (like a US mailbox) after docking. It stayed there and rose more up. Helps to taper and round the top (and not flatten it) for a nice loaf shape. Especially if it doesn't rise much. Last loaf had cracked pepper and poppy seeds too! I like lining the bottom of the pan with raw sunflower seeds. They bake out dark brown and don't fall off while cutting slices. Great texture and flavour! (ah! the spelling checker just kicked in! happy dance!)
Taking off to Argentina for the weekend. Headed into Patagonia before winter sets in. We are having a heat wave all week. No fun baking when it is already hot in the kitchen. When my fingers are not on the keyboard, I'm peeling out pine nuts. This time I boiled them, still have a tough hull that requires a paring knife to remove it.
Your loaf looks not as bricky. Your bubbles are better shaped and distributed. :)
Ooooh Easter Rye, that sounds great! Heat wave and winter should NOT be in the same sentence! :)
Oh yes, you touched on a subject that just came up in my kitchen today when baking this week's Swedish Rye. You see how in the link I posted the loaf top stayed nice (a bit over flowed) and not sunken in? Well, today's bake I had my first sink in. I did however, forget to dock the dough. Stupid little things that you forget can totally effect the end result! Do 100 things right and the 101st will be the culprit! Would me forgetting to dock the dough top be the reason for the sunken in top?
Also, store bought pine nuts will now make me feel guilty when eating them.
John
go thru the hulling. It has been my experience that when ripe, the small seeds just drop out as the cone dries. Not labor intensive if you're thinking each little nut gets peeled.
With the loaf, you were probably close to over-proofed dough. Lay a toothpick near your shaped dough to remind you to dock it. And get it into the oven sooner. I'm in real shock here how fast this rye ferments. Watching your starter can tell you a lot!