Swedish rye bread

Overview

This rye bread uses licorice-flavored anise and cumin, as well as orange peel and a hint of cardamom, so we can totally think of it as a bread version of ouzo. Today, nutritionists have proven that orange peels, licorice-flavored spices, and bitter foods are good for digestion, and many traditional cultures have recognized this for centuries. This bread is made from a mixture of natural sourdough starter and artificial yeast, so it has a richer flavor than those left solely with artificial yeast. The lactic acid produced by fermentation not only digests the flour in advance to a certain extent, but also makes the bread taste better and have a longer shelf life. That anise powder has always made people feel confused. I don’t know what kind of plant it corresponds to, and I haven’t been able to find this spice product. In the end I had to omit it. On the eve of making bread, I reluctantly searched Taobao. I still didn’t see anyone selling anise powder, but I found that under some pictures of plants, the names of anise and goosefoot were listed side by side. Although it is still impossible to connect the goosefoot with a specific plant image, the name is much more familiar than anise. There was no dried orange peel, so I found a piece of dried orange peel instead. I was worried that the taste of orange peel would be different from orange peel, so I added some orange zest. Besides, it didn’t say it was dried orange peel. If it was a whole piece of orange peel, it should be removed after cooking, right? I didn't find the answer to this, so I just took it upon myself to throw away the boiled orange peel. Stir all the ingredients into a ball, knead for only 4 minutes, and still be able to pull out the film, which seems a bit difficult. After you can barely pull out the dough, stop quickly, because the entire kneading process needs to be completed within 6 minutes. Do not over knead the dough, otherwise the rye dough will be very sticky. I was thinking about whether to use a toast box to make the bread into the shape of a sandwich bread, but suddenly I discovered that most breads are cut before baking, and breads cut before final proofing (such as Swedish rye bread) are different in appearance. During the expansion process, the Swedish rye bread's incisions are filled in, causing them to expand outward. As it bakes, the cut appears to have healed, which makes the crust a different color from the cut. With just two lines, I immediately changed my mind. The bread is shaped into shuttles, cut, fermented, then brushed with egg wash and baked. The opening of the incision was completely flattened, leaving only a few holes. The crust of the bread couldn't hold its strength and was somewhat torn. The whole shape is like a jagged rock, but the egg liquid makes it glow, which makes it look really strange. . . .

Tags

• baking
• breakfast
• summer recipes
• students
• brown sugar
• cardamom powder
• clear water
• corn oil
• cumin powder
• dried orange peel
• fermentation starter
• gluten-free rye flour
• high gluten flour
• molasses
• orange zest
• dry yeast
• salt

Ingredients

Steps

1. 1 Sponge starter: 66g water, 16g molasses, 3g dried orange peel, 2g orange zest, 1g cumin powder, 1g cardamom powder, 66g foaming starter, 47g gluten-free rye flour

   

2. 2 Put the water, molasses, dried orange peel, cumin, and cardamom into the pot, bring to a boil, then turn off the heat and allow to cool.

   

3. 3 Remove the orange peel,

   

4. 4 Add sourdough starter, rye flour, orange zest,

   

5. 5 Stir evenly and let ferment at room temperature.

   

6. 6 When the batter rises and bubbles, place it in the refrigerator overnight and take it out to warm up 1 hour before use.

   

7. 7 Dough: 106g high-gluten flour, 2g dry yeast, 3g salt, 21g brown sugar, 9g corn oil

   

8. 8 Put flour, yeast, salt, brown sugar into a bowl and mix well.

   

9. 9 Add starter and oil,

   

10. 10 Stir into a ball, place on the counter and knead for 4 minutes,

    

11. 11 Can pull out the film,

    

12. 12 Place in a bowl and ferment at room temperature for about 2 hours.

    

13. 13 The dough volume has doubled.

    

14. 14 Take out and knead for one minute to deflate the dough.

    

15. 15 Arrange it into an olive shape,

    

16. 16 Place on a baking sheet, cut two slits on the surface of the bread, and ferment at room temperature for about 90 minutes.

    

17. 17 Increase the volume of the dough to 1.5 times its original size, brush the surface with egg wash,

    

18. 18 Place in the oven, middle layer, with upper and lower heat at 175 degrees, and bake for about 20-30 minutes.

    

19. 19 The surface is golden brown and comes out of the oven.