Yield; 1 loaf
Like an entry into rye bread, this half rye half wheat bread brings the complex bitterness and soft, dense texture of rye with the chewy, subtle toasted flavor of wheat flour. It has a sweetness that makes it equally good for toasting and serving alongside a rich meal. Like any good bread, its form and formula has changed over time, and you’ll find many different variations across Scandinavian families – from fennel to caraway, lemon or orange – very sweet or just a little. You can play around with your own combinations; mine was the traditional one served at Lindahl family dinners… well with just little touch of my own.
- 76 g. (1/3 cup) margarine, melted (or neutral oil)
- 273 g. (1 1/4 ucps) non-dairy milk (I like hemp or oat)
- 14 g. (1 tbsp.) lemon juice
- 1 tbsp. yeast
- 100 g. (1/3 cup) Ljus syrup (or substitute with corn syrup, honey, brown rice syrup and/or molasses)
- 257 g. (1 3/4 cups) bread flour
- 159 g. (1 1/4 cups) rye flour
- scant 3/4 tsp. salt
- 1 hepaing tbsp.. ground fennel seed
- 3/4 tsp. ground cardamom
- 3/4 tsp. dried lemon peel or orange peel; or zest of 1 lemon/orange
- In a bread machine or stand mixer, combine all ingredients – wet items first, then dry. Blend using dough setting or with the dough hook of your stand mixer on low speed for 2 minutes and medium speed for 4 minutes. You can also combine everything in a bowl and mix by hand, then knead for about 10 minutes (that’s a lot of kneading!)
- By this point, the dough should be slightly sticky, not quite pulling away from the sides of the bowl but not plastering all over it either. If needed, add more liquid or flour to get the consistency right.
- Cover the bowl and either rise at room temperature for 60-90 minutes (until dough doubles in size) or retard in the fridge to rise overnight or up to 3 days.
- Shape the dough: You can either make a ball for a short, round bread, or roll and tuck the dough into a loaf shape. First, dust your work surface with a thin dusting of flour. Gently scrape the dough from the bowl so as not to deflate the air too much. Shape into the desired bread shape, then cover and let rise in a cold oven or warm (85-100 degree) place for about 1 hour, or until 1 1/2 to 2 times the size.
- Dust the dough with flour for a rustic look, then bake at 350 degrees 30-40 minutes, or until hollow sounding.
- Cool on a wire rack.