?Swedish Rye Bread is a type of bread that is made with rye flour. It is a dense loaf of bread that has a slightly sour taste. This bread is typically made with sourdough starter, but it can also be made with yeast. Swedish Rye Bread is a popular type of bread in Scandinavia and is often eaten with cheese or ham.
Sponge:
For sponge: Whisk all ingredients in large bowl until smooth. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 hour.
For dough: Using wooden spoon, stir down sponge. Add oil, salt and 3 cups bread flour, stirring until smooth. Mix in enough of remaining flour 1/2 cup at a time to form soft dough. Knead on floured surface until dough is no longer sticky, adding more flour if necessary, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Grease baking sheets. Gently knead dough on lightly floured surface until deflated. Cut into 4 even pieces. Knead each piece into round. Place on prepared sheets. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.
Preheat oven to 350 F. Bake until loaves sound hollow when tapped on bottom, about 1 hour. Immediately transfer to racks and cool completely.
Ingredients
Directions
Sponge:
For sponge: Whisk all ingredients in large bowl until smooth. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 hour.
For dough: Using wooden spoon, stir down sponge. Add oil, salt and 3 cups bread flour, stirring until smooth. Mix in enough of remaining flour 1/2 cup at a time to form soft dough. Knead on floured surface until dough is no longer sticky, adding more flour if necessary, about 10 minutes.
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Grease baking sheets. Gently knead dough on lightly floured surface until deflated. Cut into 4 even pieces. Knead each piece into round. Place on prepared sheets. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.
Preheat oven to 350 F. Bake until loaves sound hollow when tapped on bottom, about 1 hour. Immediately transfer to racks and cool completely.
