The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Recent bake - Swedish Rye

justkeepswimming's picture

Recent bake - Swedish Rye

This was on my list of things to bake. It was good, though the anise flavor was a bit srong for me (and I like anise!). It overpowered everything else. It was a new jar, and likely more fresh than the fennel and caraway I had on hand. 

I followed the recipe as described, but made it in a small pullman pan instead. So much easier for sandwiches and toast! It was fantastic toasted with butter and marmalade.

The dough was pretty wet and sticky, and I almost didn't score it. It would have been fine without, I suspect, still learning when to just let that go.  A few slices made it into the freezer for another day. Next time I'll try a little less seasoning and a bit more orange zest. 


Benito's picture

That looks great Mary but it sounds like too much anise to me too, I like it but don’t love it.  I still want to make a rye loaf like at some point, but just haven’t gotten around to it yet.  I do like the sound of the orange zest in it, maybe marmalade would be nice as well in it, would that work?


justkeepswimming's picture

I suspect so. Abe made a variation of this, and I think he used orange oil. This was the highest percent rye I have done so far. Reading some of Mini's and others experiences helped a lot. When they say to expect the dough to be more sticky and slack, they aren't kidding, lol.  I do want to do more with rye though, we both really enjoy rye breads.  


Ilya Flyamer's picture
Ilya Flyamer

Abe did use marmalade in this bread once, and said it worked very well.

This is a great starting point for higher rye percentage, and your bread looks nice. An easy loaf to make too, especially in a pan: shaping such dough is a little more tricky, since it's very weak. Flavor-wise, you can change up the spices to your liking, of course. Coriander seeds work great in rye bread, for example, and also caraway.