Gotland Rye - Gotlandskt Slagbrod (Sweden)

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CalBeachBaker on 25 Jun 2025 at 14:35
Baked loaves pf rye bread

Today's bake:   Gotland Rye -  Gotlandskt Slagbrod (Sweden)

Source:   The Rye Baker by Stanley Ginsberg

Notes: 

From  TDW: 1302gr - 1 Pan(s)   Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM  
To  TDW: 2430gr - 2 Pan(s)   Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
 

Substitutions: 

  • Sub: honey for syrup/molasses

Discussion: Another selection from 'The Rye Baker'. This is a relatively easy bread to make in that there is a scald and an orange infusion added to the main dough. The crumb is quite tender and has a really nice orange scent and flavor from the infusion. I found the crust to be a little soft but Stanley describes his a crunchy so it must be an error on my part. Nonetheless, I find the crust tender and chewy. I find that the scald really does unlock the sweetness of rye grains and with the substitution of honey for syrup/molasses only adds to the gentle sweetness of the bread. 

 

Make again? - Yes definitely.

Changes/Recommendations:  None

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Ratings:

Risen & Pre-bake - note the orange peel flecks

Baked & being brushed with boiling hot water

 

Tony

I love orange and rye together. Beautiful loaves . Crumb looks exactly like my Pullman loaves. I bet it’s lovely to eat  toasted with orange marmalade !

This looks wonderful and that crumb is perfect.  I don’t remember if I’ve tried this one or not having been a recipe tester for the book. I may have to give it a go and convert it to sourdough.

Happy baking!

Ian

Thanks Ian! I would have enjoyed being a recipe tester for the book. I hope you'll post your sourdough version.

Tony 

Lovely and rustic bakes Tony.  I think I’d love the orange hints from the infusion, this might be a rye bread that I’d enjoy.

Benny

I bought some "Spice Ways" orange peel on Amazon and it smells like oranges for sure but it is mostly brown. You have these nice orange flecks in your bread that look much nicer.

Gary

I considered using fresh but read that they might be bitter and not produce as much flavor. I should have used the oranges I had in the fridge.

Did you increase the amount you used to compensate for the water in the fresh peels?

Gary

It looks like you got everything you could from the fermentation without going over the cliff.  That’s pretty inside and out.  Orange plays well with rye, too.

Paul