February 22, 2021 - 1:48pm
Swedish Rye inspired by Abe’s recent post
After reading Abe’s recent post of his beautiful Swedish rye bread bake, I couldn’t stop thinking about the flavors—in particular the addition of orange rind to a dark rye bread. So I gave it a go, using the Breadtopia recipe https://breadtopia.com/sourdough-rye-bread/ rather than Abe’s slightly modified version. The bread came out beautifully. The initial flavor was a bit too sour for me, but after about 48 hours of maturation, it was perfect! It’s unusually light and airy for a bread with such a high proportion of whole rye (50%). And, it’s really an easy recipe with little hands on time. Which is good because this is one sticky, gooey dough!
Thank you so much Abe for posting about this delicious recipe!
Charlotte
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This is on my list of things to bake. It looks and sounds so good!
When proofed in a banneton and baked free standing. That is a lovely loaf Charlotte and glad you're enjoying this marvellous recipe. All who try it, love it. You are correct when you say for a rye it's surprisingly light with a good texture.
Another great bake Charlotte, you're on a roll.
Benny
It looks perfect!