Gotland Rye - Gotlandskt Slagbrod (Sweden)

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