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!