Soak the seeds in hot water the night before it’s time to bake. Mix 75 g starter, 140 g of water and 100 g of rye flour until it looks like porridge. There is something, however, not quite how I would like it in a fully-loaded bread like this one. I’d love to make this bread. To begin wash a crock or other container that is 4 cups (10 dl). However, I find that it is much much too salty. My grandfather in Stavanger, Norway, at the age of 94, would walk to the Danish bakery to get something like this bread. That means 20 grams sourdough starter + 40 grams rye flour + 40 grams water. Thanks so much for the recipe – I’m glad I gave it another try. More like a self-saucung pudding gone wrong. If you for any reason want to hold back on salt, I recommend that you start with 18 grams the first time you bake this bread. Let stand until yeast is foamy, about 5 minutes. Hi Avril, Used Rogers Dark Rye and Bread Flour with some unsweetened canned apple sauce. Not sure if TP is still around, haven't heard anything from her for ages. My local supermarket also has a health food section where a lot of these grains are sold. https://leitesculinaria.com/107405/recipes-galician-rye-bread.html Smooth the surface with a spatula. Where does 100C come into the picture and in which temp do I bake it out of the form as the last step? Distribute the dough into two bread forms that you have oiled and sprinkled with a thin layer of flour. I’m from Germany and we love our dense, seedy breads! Today Rye begins to regain its popularity, partly because more and more discover the health benefits, but also because people have started to realize that bread baked on rye has a unique and very good taste. My sourdough starter is still very young (2.5 weeks). Ingredients. I just have a difference taste. Cover and let sit for 14 to... To make the dough: Add the remaining ingredients to the bowl. Your starter is a bit young and perhaps it has not reached full strength yet. If you are not comfortable about that you can find lots of recipes if you google “how to make your own sourdough starter”. Maybe try with less apple and aim for more of a dough consistency rather than a batter. The total baking time is about 90 minutes. Then there is the water and molasses and the apple puree adding to the 'liquid' so I would guesstimate something in excess of 100% hydration. Good stuff. Levain bread baked with wheat and a hint of rye, My best sourdough recipe (also perfect for beginners). That will form a crust on the top and sides. On day 2, add the remaining ingredients except the oil and, whilst holding the bowl with one hand and using your... 3. Sprinkle with mixed seeds and heavily dredge with rye flour. So much out there about sourdough but not many with the knowledge and experience that you have. King Arthur flour, for example, has a good recipe. I find molasses an attractive ingredient to add to a bread full of rye, grains, and seeds but too much of it makes the bread bitter so I cut it down in my formula (below). However, I think you should just give it a try and see how it turns out. If the harvest was poor, it could mean starvation and, by extension, death. Perhaps it needed more time in the oven. I have used sunflower seeds, linseeds, flaxseeds, and pumpkin seeds. I then feed the taken amount twice before use as I’ve read that the starter has to be fed fresh to make my bread. Hi Claire, Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs, All of the rye sourdough starter from Day 1, Black Strap Molasses (Dahlgren's recipe has 140 g.), Granny Smith apple puree (or SPC apple sauce from supermarket), Members with 50+ points can Swap Starters, Members with 100+ points receive a free ebook, Members with 1000+ points receive a free banneton, 68 g rye sourdough starter (or any ripe starter) @100% hydration. Use a fine strainer or a sieve. Your recipe is wonderful, the taste is perfect. Smooth the surface with a spatula. Third attempt is finally all I had been hoping for – perfect rise and taste! Hi! Learn how to make a wonderful sourdough rye bread with this 2 part video series. If you don’t discard any of your starters you can just add some unfed starter instead. On the other hand, a rye starter is more active. Give it a try. But not when you are baking bread. Using a discarded starter is actually a way to stop wasting the part you have to remove when feeding your starter. You don’t have to bother about forming or scoring the loaf. When the bread is ready (after about 90 minutes) you take it out from the oven and let it cool until you can handle it. Tomorrow morning, when my father-in-law and his wife leave, they will have this little prezzie, all nicly sliced-up to go. The center of the bread has withered … what could be the cause? I have never tasted raw honey, so I don’t know that much about it. Hello! So good – eating a slice right now with fig mustard and goats cheese! After it’s rolled out the dough is usually rolled with a special spiked rolling pin, so that the bread doesn’t rise. Thanks! Hi Anna, Perhaps it will be the same for you. What’s happening during the 24 hour rest period after baking? This is a good bread if you like Rye but still love a softer, chewy crumb. 3. This recipe contains 100% whole rye. I’m so glad that you had such success with that recipe, Avril. about once a week. If someone isn’t used to large amounts of salt, I suggest to cut down the amount. Percentages are relative to flour weight MIXING THE DOUGH That means the bread will be dense and compact and loaded with flavor. Just found your blog today looking for uses for discarded sourdough starter. Can you tell me the dimensions of your bread pans? ABOUT INGREDIENTS FOR ONE THIRD RYE SOURDOUGH . You just have to distribute the dough into two bread forms that you have oiled and sprinkled with a thin layer of flour. Hi Eva, The approx. Perhaps molasses or even maple syrup. His style of cuisine is Swedish traditional as well as innovational (a fusion of Scandinavian, Tuscan, Californian and Oriental dishes). ABOUT THE SEEDS Rye flour contains far less gluten, and the quality is quite poor compared to wheat flour. I got the method for my starter 4 years ago from Shipton Mill website. Use a fine strainer or a sieve. It’s easier and faster than making a sourdough starter. The recipe would certainly make a very gluggy batter as described as there is only about 450g of flour in total (including starters) and a lot of that is rye. I’ve ventured out to make some Sourdough Brioche Bread to make crazy good french toast. SOAKING THE SEEDS That should be about 9x3x2,5 inches. Bake on the high temperature for 20 minutes, then turn it down to 390ºF / 200ºC. Now, unfortunately, you can’t eat this bread the same that you have baked it. Divide the dough by two and place them in the bread tins. It's perfect for a Danish smørrebrød or why not with just some butter and your favorite cheese for breakfast. Mix half of the apple puree with molasses and the other half with the starter. I’ve spent hours on your website today reading. I used my rye starter that has a hydration of 100%. Look at recipes for guidance, but don’t be afraid to try to change things to your liking. I’ve tagged you in my Instagram post, hope that was ok. Also over the years of reading about sourdough I know what I’m looking for even if I don’t get the loaves right all the time. The protein content is 9%. I found it to be too moist after I added the apple in the final mix, so I added a reasonable amount more flour until it was more workable for me. A smørrebrød as The Danish calls it, or smörgås as we say in Sweden. This beer bread … For instance, the enjoyment of a fatty and salty pork chop (the yang) is enhanced if it is eaten with, say, apple sauce (the ying) - the sourness in the apple sauce cuts through the fat while the sweetness in the fruit compliments the saltiness in the meat. I've found rye seeds for sale online but I don't want to buy them if they aren't the right thing. 4. I prepared a levain by mixing 200 grams of water, with 250 grams rye flour and 80 grams mature sourdough starter. Let bread or rolls rise for 70 minutes on parchment paper, covered with a damp … Instructions To make the starter: Mix all of the ingredients together in the bowl of an electric mixer. I bake it on a “varmluft” fan 250° 20 minutes + 200° 70 minutes. Mix the ingredients together and let stand at room temperature for 12 hours or until ripe. (flour equals 100%) and every other ingredient is a percentage of this. I’m glad you liked it. Anyway, it was amazing, I loved it. Thank you I will be careful to watch that it doesn’t mold. The bread came out really well and reminded me of my childhood growing up in Gothenburg. Mix thoroughly so that the seeds are distributed throughout the dough, and so that there is no dry flour left. I only need 80 grams, but I always mix some extra, just in case. I was not surprised, because most things that are healthy have a tendency to taste like shit when you are a kid. Awesome bread, you can see the moisture in the bread. 150 gram sunflower seeds; 25 gram flax seeds; 25 gram sesame seeds; 40 gram pumpkin seeds; Levain. A big pocket on top between the crumb and the crust. Pre-heat oven to 220C / 425F. Using a sourdough starter contributes certain acids to the dough which help neutralize some of the negative effects of the enzymes that can cause the bread to have a gummy texture. It’s a bit lighter than a full-on rye, but packed … You can also try to cover the bread with an extra oven plate during the second half of the baking time. And if you make this sourdough beer rye recipe, I’d love to know. I remember that I used to hate this kind of bread when I was a kid. It is interesting how many different variations of starters and ingredients out there. Place the seeds in a pan or other heatproof container and pour over boiling water. Preheat your oven to 480ºF / 250ºC. There are probably as many variations of starters and methods as there are sourdough bakers out there. Put the sourdough starter in a large bowl and return any remaining starter to the refrigerator. First of all, turn of the fan. Bake with some steam for the first 3 - 5 minutes, then lower the heat to 185C / 365F and bake for a further 40 minutes. Step 3. Thanks! Turn out the loaves immediately after baking and let cool on a wire rack (or the bottom will get soggy). Prepare a levain by mixing 200 grams of water, with 250 grams rye flour and 80 grams mature sourdough starter. 3. If anything it looked like it had caved in. My original one went mouldy when it was neglected due to my father being very ill, He came to live with us as he needed a lot of care. If you can’t find bread syrup, you can use dark cane syrup instead. I will make this again soon. I’ve had some rye flour in my pantry for a while, but I’ve never made rye bread until now. The heading says 'with an apple twist' whereas the recipe specifies what appears to be a whole large tin of puree so I am wondering whether there has been a misplaced decimal point there and perhaps that should be 35g. Thank you for replying so quickly. I use rye on its own for my starter so I can use it for wheat free loaves and hope to try making spelt and rye my main ingredients. They are like whole wheat grains but roughly crushed. Woke my son up at 10pm to try it when it was ready to slice. Now I have Even my husband tried it and he’s never liked pumpernickel. A whole rye bread baked with a high quantity of rye flour will never get the same open an airy crumb that you would have got with wheat. Hey, Make sure your starter is strong. Look in recipe notes for required amount of salt.*. Many excellent recipes still include stout beer as a key ingredient, but it is also quite common, especially during the Christmas season, to make variations flavored solely with combinations of orange rind, fennel, caraway, and anise seeds. This bread is perhaps not for everybody. When it’s ten degrees outside you only want one of a few things: 1) a cup of hot coffee and light the fireplace, 2) a big bowl of homemade minestrone with a crunchy slice of sourdough bread, or 3) go outside for approximately 2 minutes while the dog runs through the snow, be thankful for a warm home, and promptly return indoors. I’m very happy to find this recipe! You can also let it stay longer in the oven. Drain the seeds through a strainer and mix with the levain and the rest of the ingredients. We’ve gathered 12 of our favorite rye bread recipes to get you started on your scrumptious journey. It stays very moist, toasts well, is nice with savoury or sweet toppings and freezes well too. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet. 5. Thanks. I saw a picture of his Swedish Rye Bread in [i]Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs[/i], page 101, and decided to give it a try. Top Rye Bread Recipes. Replace the levain with the same amount of poolish instead. BULK FERMENTATION Should it be bagged, wrapped, left on the rack bare? The bread is exceptionally moist and flavourful. So second ‘Lubbley’ was born in March 2020. BAKING This sourdough rye bread is one of my favorite breads for several reasons: it’s very tasty, almost addictive, healthy, and quick to make. No, It won’t hurt. I preheated it for an hour before and I have two pizza stones inside. Up till now it has been a holiday treat. I still love airy bread with big holes in the crumb, but for breakfast, this whole rye bread is number one. The other items I've seen online are called crushed rye grain but they are for beer brewing so I'm pretty sure that they have been fermented and I don't think that is correct either. I’ve just found your website and am so excited. I do that because rye … You may get a so-called flying crust. Just remember to reduce the amount of water with the same amount. I would not recommend serving this bread as a side dish to any food, because it simply tastes too much. If you are a sourdough bread baker, you know that feeling of tossing out a portion of your starter ever time you feed it and thinking, "I wish there was some easy way I could put this to good use!" Good luck with your projects and let us know how you go. The rye berries (not malted or sprouted!) Crust was excellent, permanent gooey center. * 4.7 from 10 votes. Seeds are a soaking and Im just making the leaven – is this meant to be a ragged dough (on the dry side) or should I adda little more water? [color=green][b]Swedish Sourdough Rye Bread with apple puree[/b][/color]. Preheat your oven to 480ºF / 250ºC. Let it ferment overnight, approximately 8 hours in room temperature, about 71ºF/21ºC. Desperate to try a rye loaf so am going to start this today. Put the boiling water into a large bowl and add the rye flour, salt and honey and mix it all together. Is it possible to substitute bread sirap with molasses?I think you mean more sirap and I think it’s a Swedish thing so we cant get it where we live(. I pour this over the grains, stir, and add water so that the grains are just covered (consult photo), not more. The issue with this bread for me is: it is perhaps a tad too masculine (too much "yang") because of all the rye grains and seeds in the recipe. Hi Tomas But for an open sandwich with cold smoked salmon, dill, and horseradish it’s unbeatable. The internal temperature should be about 215ºF / 100ºC. Your bread looks awesome on the pictures and I’ve tried baking it twice this past week, but it seems to have come out burnt both times with a really rough taste on the edges. Also, I have changed the formula to a sourdough version. Thank you . of warm water and stir. My English children said it tasted 100% better than the store bought one. So the bread has a more open and softer crumb that 100% Rye without compromising too much on the unmistakable Rye flavor. The water shall cover all the seeds. It’s great to hear that you like this kind of bread. Print Recipe Pin Recipe. I’ve never been brave enough to attempt it until I found your recipe. This recipe was originally in grams and has been automatically converted to other measures. Personally, I think it’s perfect for breakfast. Adding too much water is a bit hazardous. Actually, fennel is quite common in many types of Swedish “traditional” bread. So many wonderful recipes!! Take the bread out of the form and place it in the oven again for about 5 to 10 minutes. Yum! Thank you. Sourdough Beer Rye. I’ve been baking up this Sourdough Bread Recipe (From Starter!) Cover with a lid and let the mixture sit overnight. I am making another batch today after mixing up the 2 soaks last night. It has to rest for at least 24 hours. If no changes were made to the recipe, I would probably not make it again. For a person who does not normally like a lot of rye flour in bread, I find this bread quite delicious. Then, mix all ingredients together until thoroughly combined. I’m glad you and your family liked it. At 6 months old I used a bit to start a gf starter ‘bubbley. I don’t have any experience with malt extract as it’s not that common here in Sweden, but any sweetener with lots of taste will do. I’m afraid not, What kind of information are you looking for? Next time, try to add slightly less water. Welcome to Sourdough&olives. Spelt has a unique flavor, but it’s not as forgiving as “regular” wheat. I do however have an ebook describing the whole process about making a sourdough starter. If you could clarify or even post a link to a site that sells crushed rye grain I would really appreciate it because this bread looks so good I would really enjoy making it. Rye bread comes in many shapes and sizes, and this sourdough rye bread is based on the German style “Mischbrot” using part rye and part wheat. Hi..lovely recipe.. But having just got into and mastered baking sourdough loaves Im now branching out! And there is no need for any kneading or stretch and folds. Aug 9, 2015 - This Swedish Limpa recipe is a light rye bread that is given a little sweetness from just a hint of orange juice. It should rise about 25-30% of its initial volume. The crust was great but I don’t know how I get it to rise more. If you want a more sour taste you can let it ferment longer in a colder environment, but be careful. It still turned out yummy and wet unfortunately but there was no way I could bake it for longer the top was already pretty dark. Method 1. I'm not sure what that is. In another bowl I put 500 g cracked rye grains. But when I grew older, I learned to love this bread, and today I can’t be without it. If anyone has suggestions as to where things might have gone wrong I'd love to hear them. Also known as vörtlimpa (“wort loaf”), Swedish limpa bread was originally made from the fermented brewer’s wort produced in beer-making. The bread on the pictures proofed for 2. Day two. The pan I use is 23x8x6.5 cm (LxWxH). Try to reduce the amount of water a bit and see what happens. As with the Chinese concept of ying (feminine) and yang (masculine), for something to be balanced, there has to be a ying and a yang element simultaneously. Hi, the bread came out nicely, thank you for the recipe. It shall increase about 30% in volume during final rise. Here, I’m in Rio de Janeiro, Brazil, this bread is very expensive, I had tried other recipes but I didn’t get good results, thank you for sharing it. You’ll love its chewy texture and depth of flavor. So glad it helps. 2. At the end of the 1800 century, it was grown four times more rye than wheat here in Sweden. Turn the oven temperature down to 215ºF / 100ºC, but don't turn it off. Working with rye is a bit special. This whole rye bread is compact, dense, and loaded with flavor. Another good thing with this whole rye bread is that it stays fresh much longer than bread baked on wheat. It certainly didn't look very appetising and nothing like the pics in TPs post. Hi Mahir, I have used a whole rye flour that is stone ground for this recipe. You can also use molasses or dark cany syrup. Flour from the starter is not counted. My stove is brand new and working flawlessly (I just made a spelt/kamut sourdough a few days before!). Sprinkle rye flour on the top. So when you say use discarded starter does that mean for crackers etc the starter doesn’t need fresh feeding? However, my loaf didn’t rise much and though I baked it for 90 minutes it was still a little wet in the middle. of fine rye flour and 3 - 4 chopped dried figs to 100 grams (3.53 oz.) Servings: loaves. The taste can become a bit overwhelming. It makes great ham or turkey sandwiches. To address the imbalance to my taste, I am adding apple puree as a hydration for the final dough. Delicious! It should at least double in volume after feeding. You simply did not take any unnecessary risks. Some Whole Wheat Sourdough Sandwich Bread to make amazing sandwiches each … Dust with rye flour. In the print version of the recipe, the second rising of the dough in the bread pans is not mentioned. I couldn't find rye grains so I just adjusted the amount of linseeds and sunflower seeds and also added pepitas. For this recipe, I mixed a rye levain with a ratio of 1:2:2. I lived in Gothenburg as a child with my English parents and picked up a love for this bread then. Besides, it’s easy to bake this whole rye bread. Or is that it has collapsed a bit? MIXING THE LEVAIN. He thought it was delicious too and wanted more . Cover and let rise in a warm place for 3 hours (my room temperature was 28 - 30 C). I guess it’s a challenge to find this kind of bread outside Scandinavia. That is the way many Swedes eat whole rye bread today. Pour the dough into the loaf tin and bake for 55 – 60 mins or when the bread temperature reaches 190℉. That will create a crust on the sides and the bottom of the bread that will prevent it from molding. Maybe it will taste better with honey. Wonderful, the second rising of the recipe success with that recipe, I loved it (... Are like whole wheat grains but roughly crushed, so are not whole grains have an ebook describing whole... 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Going on rest for about 5 to 10 minutes originally in grams and has automatically... Not surprised swedish sourdough rye bread recipe because it simply tastes too much give me the of... Yeast instead of information are you looking for uses for discarded sourdough starter is more.! Bake for 55 – 60 mins or when the bread out of the rye flour until it looks too,! Find rye grains that are healthy have a tendency to taste like shit when you have oiled and with... And the quality is quite common in many types of Swedish “ traditional ”.. Bakers out there breakfast, this whole rye bread from being burned on the temperature. Just the way many Swedes eat whole rye bread about 215ºF / 100ºC, but n't. Is not fully baked it will make the seed mixture hurt stop wasting part... Has been automatically converted to other measures was 28 - 30 C ) disappointment of batter... ’ ll love its chewy texture and depth of flavor never liked pumpernickel your is. 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