The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Biga-based, 30-min-autolysed, 7-hour-bulk-retarded, ...

bruneski's picture

Biga-based, 30-min-autolysed, 7-hour-bulk-retarded, ...

... bread-machine-assisted, grain-loaded, 41%-rye (by weight), 80%-hydration (by weight) Swedish rye bread!


Wholesome, beautiful, aromatic, moist, chewy ... scrumptious bread!

Made with just 1.5 g active dry yeast (0.5 g for the biga and 1.0 g for the final dough).

This recipe was the result of some tweaking I applied to an originally 100%-for-bread-machine Swedish rye bread recipe found at The original recipe had already been made twice, using only the bread machine, and had resulted in excellent loaves of bread.

But this new recipe ...


Thank you all, especially Floydm, hanseata, mebake, Juergen, dabrownman, and barryvabeach, for all the info, advice, tips, ... Understanding the alternatives, the phases and the processes makes all the difference!

Take care. Bruneski.


















gmagmabaking2's picture

One of those meals in a slice breads... Awesome!


dabrownman's picture

very nice loaf of bread. Very open crumb.  I'm thinking your recipe would be a good one to try to pumpernickel !

Some smoked meat and stinky soft cheese would go well with this loaf.

Well done.

bruneski's picture

... for the very stimulating comments!

This bread is just like Danish rugbrød, even though it's not sourdough-based.

Well-buttered, it will certainly work very well in the preparation of Danish smørrebrød (literally, buttered bread), ... with toppings or even without them!

I wonder how it differs from the German pumpernickel. The ingredients seem to be the same. Pumpernickel seems to have a lower proportion of rye, a lower hydration level and use kümmel instead of fennel seed (at least in the recipes I have). Would these be the only distinctions?

Have a great day. Bruneski.

dabrownman's picture

pumpernickel is 100% rye, at very high hydration, that is slightly sweet and made with coarse rye flout and sometimes contains some or large amounts of rye berries.  It is the baking technique, low, long and slow that sets it apart.

Happy baking

bruneski's picture

... make a pumpernickel-type bread that is similar enough to the real thing, without the availability of all the resources indispensable to making the real thing.

Of course, the same applies to Swedish rye bread, Russian black rye bread, Schwarzbrot, etc.

All I want is a result that satisfies our craving for these delicacies! But, working within the limits imposed by the usual restrictions: lack of resources, need to resort to simpler techniques, lack of time, etc.  

Indeed, who has the time to get a 'full blown' Maillard reaction? I certainly don`t.

Since I cannot bake the real thing, how about baking something that is close enough to the real thing?

Actually, I think I`m already succeeding in baking loaves that are very similar (tastewise and crumbwise) to the rye breads I tried while visiting Denmark, Norway and Sweden.

Btw, would you have a good recipe for a Pumpernickel-type bread? :-)

Best regards. Bruneski.

bruneski's picture

This was very nice of you! Thanks a lot!

I'll have a deeper look at these recipes. Actually, I had already gotten the Aroma Bread one from Karin herself. Btw, incredible pics you posted!

Interesting note: I'll never have altus for the 3rd recipe, since not even crumbs are left from any rye bread we bake. :-)

Have a great day. Bruneski.

Mebake's picture

Excellent adaptation, Bruneski,  and a lovely result!

So what did you omit, the coffee/ chocolate/ vinegar?

As to german pumpernickel, it is typically 100% Rye flour bread with coarse rye meal making up the bulk of the flour in the recipe.



bruneski's picture

Hi, Khalid. How are you today?

Thanks for your comments!

This is actually a Swedish rye bread, not the Schwarzbrot we`d been talking about.

Its original recipe (from the site mentioned in my original comment) was designed to be completely prepared in a bread machine. The ingredients listed were the following:

  • 1¼ cups warm tap water
  • 1 tablespoon soft butter
  • ¼ cup honey (or part molasses)
  • ¼ cup brown sugar
  • ½ tablespoon salt
  • 2 tablespoons fennel seeds
  • zest of an orange (optional)
  • 1½ cups bread flour
  • 1½ cups rye flour
  • ¼ ounce (7 g = 2.5 teaspoons) active dry yeast
  • ½ cup whole grain rye (or a mix of rye, wheat, oat, etc)

The tweaks I applied to the recipe were:

  • start with a 100%-rye-flour biga, which included all the rye flour in the recipe, at 59% hydration,
  • autolyze, for 30 minutes, the mix of the biga, dissolved in the remaining water (warm), with all the bread flour
  • decrease the amount of yeast from 7.0 g to 1.5 g (0.5 g in the biga and another 1.0 g in the final dough)
  • use olive oil instead of butter
  • reduce the amounts of molasses and brown sugar, by 25% each.
  • increase by 30 g the amount of bread flour (to slightly reduce the final dough`s hydration --- from the original 87% to 80%, by weight)
  • leave the final dough in the fridge for 7 hours, retarding bulk fermentation
  • let the dough proof for 75 minutes (after getting it back to room temp)
  • bake it for 1 hour in the bread machine and another 20 minutes in a regular oven (preheated to 240 oC).

The extra 30 g of bread flour were used to reduce the stickyness of the final dough. Should I have employed more rye flour instead? Which type of flour absorbs more liquid: bread or rye flour?

What do you think of all this?

As to the Schwarzbrot, I`m still thinking about the tweaks I`ll apply to its original recipe, taking into account the experience acquired with this latest version of the Swedish rye bread, in addition to all things I`ve been learning from you guys/girls here.

Thanks again for all your assistance!

Take care. Bruneski.

Mebake's picture

I'm fine,thanks :)

Did you try the recipe you quoted above? Why would need to tweak it? Is it not baking well in your bread machine?


bruneski's picture

... perfectly in the bread machine (both times I made it).

However, inspired by what I had been reading/learning from you people here at TFL, I just wanted to get deeper, more complex flavors in these loaves, while leaving the largest part of yeast originally suggested out of them.

It seems to have worked. This 'new' loaf has a much more marked rye flavor and also a more open crumb, with a more delicate feel when munched on!

Take it easy. Bruneski. 

Mebake's picture

That is good new, Bruneski.

While you seem to appreciate the effect that minimal yeast has on bread flavor and quality, i suggest you consider using a Rye sourdough. Rye sourdough isn't difficult to make at all, yet has some extraordinary flavor, you'd wish you had one long time ago. Many bread books will guid you to make your own wheat, or rye starter from scratch.


bruneski's picture

Hi, Khalid. How are things in Dubai?

You're talking about using a rye sourdough starter, right?

Would it require 'continuous' maintenance? Would maintaining it imply in wasting part of the material used?

So far, I haven't yet considered extending my family by 'adopting' a sourdough starter! :-) But, in the future, who knows?

On the other hand, due to the situation of the poor in my country, I have a high degree of aversion to any unnecessary waste, especially of food.

In any case, where could I find the necessary info on creating and maintaining a rye sourdough starter? Just in case!

Thanks once again. Best regards. Bruneski.

Song Of The Baker's picture
Song Of The Baker

Hi Bruneski.

Very nice bread.  You achieved some very nice open crumb which is not always easy to do with these dense type rye breads.  Very nice.








bruneski's picture

... that happened because I'm a good apprentice, a dedicated learner.

More likely, this is because I happened upon a bunch of great teachers 'hanging around' at TFL, always ready to help, assist, explain. :-)

Possibly, it was all that seasoned with at least a generous dash of beginner's luck.

Take care. Bruneski.

PS: almost all tweaks I applied to the original 'for-bread-machine' recipe were learned from members of TFL.