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swedish rye bread
July 20, 2008, 3:09 pm
Filed under: diary, food | Tags: , ,


Baked my first loaf of Swedish Rye Bread today. I don’t know if I baked it properly because the end product was a hard and dense bread that was full of flavour. Not that it matters because I love breads that are hard and dense. This loaf will last me till Vietnam… I am going to eat it with mustard, ham and cheese together with Florida’s orange juice and soya bean milk!

Swedish Rye Bread


2.5 teaspoons (1 envelope) active dry yeast

3/4 cup warm tap water (about 110 degrees)

2 cups unbleached all-purpose flour

1.5 cups rye flour

2 teaspoons salt

1/2 cup beer

2 tablespoons unsulfured molasses


1) Whisk the yeast into the warm water and set aside

2) Combine the remaining ingredients in a mixing bowl, add the water and yeast mixture, and stir until dough hold together. Turn dough onto floured surface and knead for about 5 minutes until smooth and elastic.

3) Turn the dough out onto a floured work surface. Gently knead, rounding the dough. Invert into a oiled stainless-steel or glass bowl and turn the dought to oil all the sides. Cover the bowl with plastic wrap and let the dough rise until doubled, about 1 to 1.5 hours.

4) Turn the risen dough out onto a floured work surface again. Press the dough with the palms of your hands to deflate. Shape the dough into an oval loaf, tucking the long sides under. Place tucked side down on the prepared pan, cover with oiled plastic wrap, and allow the dough to rise again until doubled, about 1 hour.

5) When the loaf is almost doubled, set a rack at the middl eof the oven and preheat to 500 degrees.

6) Use a razor blade held at a 30 degree angle to the loaf to make 5 parallel slashed along the top of the loaf. Then make 5 more slashes perpendicular to the first ones.

7) Bake for about 30 minutes, or until it is well risen and a dark golden colour. It should reach an internal temperature of 210 degrees.

8) Cool the loaf on a rack and do not cut until it is completely cooled.


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