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Receta Swedish Rye Bread

de Bob Vincent
by Bob Vincent
Swedish Rye Bread

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by Bob Vincent
Ingredients.
by Bob Vincent
Kneaded dough. You can use a bread machine on the dough cycle; a standing mixer or knead by hand. It will take 8-10 minutes by mixer. Adjust flour/water amounts to achieve an elastic final dough.
by Bob Vincent
You can proof using a standard 2 proof cycle or refrigerate overnight for a slow rise first proof.
by Bob Vincent
The dough should dough in size. A standard proof cycle at 85^ will take about 2 hours.
by Bob Vincent
I used a banneton for proofing and shaping. If you don't have one a standard bread pan or shaping by hand works fine.
by Bob Vincent
If using a banneton don't worry too much about the shape of the top. The top of the dough actually becomes the bottom when baked and the banneton does the shaping during the second rise.
by Bob Vincent
Proof for 2 more hours at 85^.
by Bob Vincent
Slash the loaf with a lame or razor blade before baking. Steam can be used during baking for a firmer crust if desired. I didn't steam.
by Bob Vincent
Baking time will vary depending on your oven and the shape of the loaf. It took 55 minutes in my convection oven.
by Bob Vincent
The bread should register 200^ internal temperature.
by Bob Vincent
Allow bread to fully cool on a rack then brush off excess flour.
by Bob Vincent
Slice and enjoy. The bread freezes well if properly wrapped.

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