The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Farmer's Market Week 16 (Cardamom Toasted Almond Rye)

golgi70's picture

Farmer's Market Week 16 (Cardamom Toasted Almond Rye)

Hello All.  Gettin ready for a storm here in the Pacific Northwest.  Fortunately it was a beautiful morning and bread traded swiftly.  I'm still unsure how I feel about this loaf.  I couldn't really decide what to make this week so Thursday night I figured I'd build a rye starter to work a second build off of and until the last minute I was just gonna make a 40% rye sour.  Couldn't do it.  Had to see what I could add for fun.  Cardamom is where it all started, then the almonds came into play and then the candied citrus (maybe a bad idea????).  Someone mentioned using cinnamon in dough at 1% which I thought would be quite intense.  I used .3% for the cardamom which was quite nice.  I knew to bring this crunchy lean dough together a small amount of sugar would meld flavors.  I used maple syrup cause it was on hand. (honey would be a better choice I think).  Once again the jury is still out on this one.  On its own its certainly not bad but maybe a little odd.  With a smear of butter its very good and with almond butter and honey its a delight.  I'd like to get some cured meats to see how that goes.  I guess I'll start thinkin bout next week now so I don't do another kitchen sink loaf next week. 

Cardamom Toasted Almond Rye

Rye      (37.5%)
White   (58.3%)
Barley  ( 3.3%)
Wheat  ( .9%)

total flour 1200
total h20    924  (77%)

Build 1 (12 hours)

20 Starter
80 Rye
80 H20

Build 2 (37.5% preferemnted flour)
180 Rye Starter
360 Rye
360 H20
900   (4-6 hours)

Final Dough
700 Central mill hi protein
40 Barley Flour
10 Wheat
 4 Cardamom
472 H20
24 Maple Syrup
25 Salt
120 toasted sliced almonds
15 Candied Orange Peel
15 Candied Lemon Peel.

Total Dough: 2326 
3 @ 775 

1)  Mix Levain, H20 (hold back 10%), maple syrup, flours and cardmamom to shaggy dough.  Let rest 30 minutes

2)  Add h20 and salt and mix on speed 1 for 5-8 minutes (until dough is starting to show some signs of gluten development)

3)  turn to speed 2 and mix until dough starts to gather and pull from bowl slightly.  

4)  Add fruit and nuts and mix briefly on speed one just to incorporate. 

5)  Bulk Ferment 3 hours:  Two gentle folds at 1 hour and 2 hour mark.   *** if I were to do this loaf again I think I'd bulk      ferment the dough  and maybe give one fold after an hour.  This will improve the crumb and make shaping much          easier

6)  Divide, rest, shape, and retard.  

7)  Bake 500 with steam for 11 minutes and vented for 25 more rotating as necessary.  

I took less as the lady is out of town and I wouldn't want to waste any food.  Its the tail end of summer veggies into some winter veggies.  Up front are what they call ground cherries.  in the tomatillo family.  sweet and a familiar taste that I just can't place but its reminiscent of something.  Asian pears, walla wallas, butternut squash, some greens, fennel, Butternut squash soup here i come.  


Happy Baking



bblearner's picture

You mentioned Pacific Northwest.  May I ask which farmers market are you participating?  Is it Vancouver?

Thanks, Enid


golgi70's picture

I'm in Northern California and I trade my wares with the farmers and folks at the market on Saturday mornings.  Not running a booth (yet)



dabrownman's picture

that I was going to throw away the whole batch as completely inedible was Clayton's Swedish Cardamon Braid - an enriched white bread with lots of eggs, milk, butter, raisins and two full teaspoons of cardamon.    I used some really fresh cardamon that I had bought whole at the Chinese market.   It was a very, very very, powerful and heavily flavored cardamon bread.  I froze a loaf, after tossing the other and took it up to our food DC in Chicago where the president and past owner of this business was Swedish.  Sadly, he has recently passed too.

He and his wife just loved it and thought it replicated the bread fairly well that they grew up on and toasted for breakfast in Sweden.  He said that you have to develop a taste for this bread by being forced to eat it when younger and then it will eventually taste like something you wouldn't ever think about feeding to your dog.  I still say this cardamon bread is the worst bread ever and way over spiced. 

I won't ever make it again when there are too many good breads still unmade :-)  The Finns make a similar bread but only put 1 1/2 tsp of cardamon in theirs...Like that makes a difference to a non Swede or Finn:-)

You don't have anywhere near that much cardamon in your bread so maybe it isn't as foul tasting but I bet you are right - it is odd.

Love the looks of this bread though - inside and out.  I will try scoring oval loaves like you did next time. - very nice. 

I say dump the cardamon and throw in some of those ground cherries!

Happy baking 


Mebake's picture

If it is good with butter, then all is good, Josh! you are bold, and this is a trait crucial for a baker.

Lovely open crumb, and a lovely burnished crust.

Well done!


hanseata's picture

and beautiful scoring.

I bake whole wheat Swedish Limpa Rye for sale, it contains anise, fennel, cardamom, and cumin and grated orange zest (not candied). The overall amount of the spice mixture is 7 g/500 g flour, and zest of about 3/4 orange.




golgi70's picture

It seemed to be well recieved by those that I saw taste.  I thought it was a bit off.  Not bad just a bit off.  Had I enriched this bread it may have worked better for me.  Butter, Coconut Milk would have been neat.  who knows.  It wasn't bad just weird. And I like cardamom in sweets.  

@hanseata.  I bet that combo of spices really puts the cardamom in its place up against even stronger spices.  I actually looked at a limpa to see an idea of how much cardamom to use and it scared me and I would not listen.  Seems to be a sweet bread anyway, no?