July 26, 2013 - 6:37pm
Swedish Rye Bread: 2nd installment
In my first ever two-bread day (!?!?!?!?), one of the breads I prepared was the delicious, grain-loaded Swedish Rye Bread.
Based on the improved recipe I developed with the invaluable help of several knowledgeable TFLers, this time it included a grain soaker (another tip from Karin!) and a cornstarch glaze (another tip from Khalid)!
The final formula is 45%-rye (by weight) and has final dough`s hydration set at 75% (by weight).
As a bread-baking apprentice, it seems I can already count this bread in the LEARNED column!
Since it's come out of the bread machine/oven less than 3 hours ago, crumbs shots will only come tomorrow.
Take care!
Note: all pics were taken with artificial lighting (but no flash)!
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can't wait to see the crumb.
Can`t wait to taste it!!!
Nice of you, as always!
Have a great weekend in beautiful Arizona!
And I would have dug into it already :)
Good job, Bruneski
Karin
... Karin!
Your influence (tips and teachings) is buried deep inside its delicious crumb and spread all over its crust (yes, we`ve already tasted it, 24 hours later!).
It also has a lot of Khalid`s ideas integrated all over it!
I guess now I can already say I`m a one-hundredth (1/100) Karin! :-)
Take care and have a great weekend!
After 24 excruciating hours, used up 'taking care of' our homemade baguettes (nothing left!) and waiting for our newest Swedish Rye Bread crumb to mature, we allowed ourselves a few slices.
Too bad it`s still impossible to transmit smells/odours and taste thru the internet.
All I can say is it smells really great! The kitchen was totally taken by its aroma.
It has a very distinct rye taste entangled with a hint of fennel and a touch of sweetness.
It has a very nice feel to the bite and when you munch on it.
Here are some crumb shots (taken under artificial lighting, but using no flash)
Take care!
some pate, cheese, pastrami a bottle of wine, a nice dijon mustard and a fine sunset :-)
... thinly sliced grain-loaded Swedish Rye with some foie gras, some gruyère/brie/camembert, some pastrami/jamón serrano/prosciutto, a bottle of good wine, some nice Dijon mustard for sure and a beautiful sunset at Ipanema Beach here in Rio.
Could I ask for more?
Have a beautiful sunset yourself too!
I'd have it with Katenschinken (smoked ham) or Fleischsalat.
Happy Baking,
Karin
Schwedisches Roggenbrot mit Fleischsalat ist wirklich sehr gut!
Vielen Dank für das Rezept.
Have a great week!
Gern geschehen! You are very welcome!
I'm sitting here in Portland, ME, my husband is happily swinging the sledgehammer to demolish the bathroom, so I have nothing else to do (except for supplying him with screwdrivers, hammers, contractor bags etc.) but looking at food porn!
Just kidding,
Karin
Swedish rye bread with tzatziki