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Swedish Scalded Rye Bread

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Swedish Scalded Rye Bread

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Swedish Scalded Rye Bread
Serves 2
Prep time 29 hours
Cook time 1 hour, 30 minutes
Total time 30 hours, 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Bread
Misc Child Friendly, Pre-preparable, Serve Cold
Region Swedish
Swedish Scalded Rye Bread, a moist, hearty bread.

Ingredients

  • 6 cups Coarse rye flour
  • 1l Boiling water
  • 6 teaspoons Lowan's Dried Instant Yeast
  • 150ml Buttermilk
  • 1 teaspoon Salt
  • 50ml Golden syrup
  • 4 cups Plain white flour (approximately)

Directions

1.
Place the rye flour in a large bowl. Pour in the boiling water and mix until you have a thick (porridge -like) mush. Let it stand, covered with a clean tea towel, until it cools to body temperature (around 37 C). This takes 2 to 3 hours.
Making the dough for Scalded Rye Bread
2.
Dissolve the yeast in the butter milk. Add the yeast mixture, salt and golden syrup to the rye flour dough. Add the white flour, holding back 100ml, and work into a smooth, fairly stiff dough.
Making the dough for Scalded Rye Bread
3. Let the dough rise, covered, at room temperature for 1 hour.
4.
Turn the dough out onto a lightly floured board (using the held back flour) and knead. Split the dough in half and mould into 2 large round loaves.
Scalded Rye Bread dough
5.
Place the loaves on a lined baking tray, and allow to rise, covered, at room temperature for approximately 40 minutes or until light and porous.
Scalded Rye Bread dough
6.
Preheat the oven to 175 C. Bake the loaves low in the oven for 1 1/2 hours.
Scalded Rye Bread
7.
Let the loaves cool, wrapped in a clean tea towel, on a wire rack. Let them rest for 1 day before serving.
Scalded Rye Bread wrapped to rest

Note

Low Chemical / Failsafe

Leaving the bread to rest for 1 day before serving allows the remaining moisture in the bread to spread evenly through the loaf.  You can, however, eat it sooner if you really can't wait.

This bread keeps well in an air tight container for up to a week.

Makes 2 loaves.

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