Overnight Swedish Rye Bread Food

PAUL HOLLYWOOD'S RYE BREAD

Steps:

• Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the treacle and three-quarters of the water and turn the mixture round with your fingers.
• Continue to add the remaining water, a little at a time, until you've picked all of the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more - you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
• Coat a clean work surface with a little olive oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft skin. You will find the dough feels different from conventional wheat flour dough - less smooth and stretchy.
• Form the dough into a smooth, round cob shape by turning it on the surface and tucking the edges underneath until the top is smooth and tight. Generously dust the inside of a large, round proving basket with rye flour. Put the dough into it, placing the smooth top-side down. Cover with a tea towel to protect the dough and prevent a skin forming on the top.
• Leave to prove for about eight hours or ideally overnight. The dough will double in size eventually, but will take considerable longer than wheat-flour breads.
• Preheat the oven to 220C/425F/Gas 7 and put a roasting tray in the bottom to heat up. Line a baking tray with parchment or silicone paper.
• When the roasting tray is hot, half fill it with boiling water and return it to the bottom of the oven (this will create steam and help form a good crust).
• When the loaf is risen, invert it carefully onto the prepared tray. The basket should have left a pattern on the surface of the dough. Slash a deep crosshatch pattern on the top with a sharp knife. Bake for 30 minutes. To test, tap the base of the loaf - it should sound hollow.
• Remove from the oven to cool and serve in slices.

SWEDISH RYE BREAD I

Steps:

• Dissolve yeast in warm water.
• Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place.
• Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.
• Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.

OVERNIGHT SWEDISH RYE BREAD

Steps:

• In a large bowl, dissolve yeast in water; stir in sugar and let stand for 5 minutes. Add milk, molasses, brown sugar, oil, oats, orange zest, salt, fennel, aniseed, caraway, rye flour and 6 cups of all-purpose flour. Add enough remaining all-purpose flour to form a soft but sticky dough. Cover and let rise in a warm place overnight. , Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into four loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-45 minutes. Remove from the pans to cool on wire racks.

OVERNIGHT NO-KNEAD BREAD

Steps:

• Make sure you read the cooking notes before you start.
• The night before:
• Step 1 - In a mixing bowl, combine the two flours, salt and yeast, and stir to combine.
• Step 2 - Warm the water in a small sauce pan over medium heat. When just warm (not hot yet), pour the water into the flour mixture and stir well to combine.
• Note: Use a wooden spoon or even French rolling pin to combine. Do not knead - just mix until no dry flour is visible. The mixture will be very sticky and will not form into a ball, this is normal.
• Step 3 - Cover the bowl tightly with a plastic film and poke 5 tiny holes in the top with a toothpick, to allow the gases to escape.
• Leave on the counter, and allow to rise overnight at room temperature.
• In the morning:
• The dough should have tripled in size, and have a spongy appearance with big air bubbles.
• Step 1 - Remove the plastic film from the bowl, turn the bowl upside down and scrape dough onto an unfloured work surface. Lightly dust the top of the dough with flour and dust the work surface around it as well with flour.
• Flip the dough so that the "floured side" is now on your work surface and the unfloured side is facing upwards.
• Step 2 - Starting from the right side of the dough, lightly stretch the dough out (to the right) and fold it a little over halfway over the dough. Do the same with the left side. Do the same with the top.
• Grab the bottom (still unfolded side), stretch it and pull it over the 3 folded sides of the dough. Flip the dough upside down so the seamless rounded side is now on top.
• Step 3 - With both hands circling around the base of the dough ball, roll only the bottom part of the dough around your work surface, allowing the tension to "close" the bottom of the dough ball. The folds at the bottom should mostly disappear - it is fine if it isn't completely closed.
• Step 4 - Flip the dough into a mixing bowl/banneton lined with a clean dish cloth and cover with another cloth (the almost closed up side should be facing upwards)
• Step 5 - Place your cast iron combo cooker (or Dutch Oven) into your oven and preheat the oven to 500F (260C) degrees.
• Once the oven is pre-heated - working quickly and safely, remove the cast iron combo from the oven and place on your stove top. Quickly flip your dough into the center of the cast iron and score a square into the top of the dough with a blade/very sharp knife.
• Step 6 - Cover and place the cast iron into the oven and turn down the temperature to 450F (232C) degrees for 25min. After 25min, remove the lid and bake for another 15-20min at 450F (232C) degrees. When a dark golden color appears, remove bread from the oven and cast iron and place on a cooling rack.
• Allow the bread to cool for at least one hour before slicing.

A QUICK NO KNEAD CRUSTY RYE BREAD

Steps:

• In a large bowl stir together the flour, salt and yeast. Add the caraway seeds, if using. Make a well in the center then add the water into the well. Mix, incorporating the water into the flour until you have a very sticky shaggy dough (if the dough seems to dry, add a little more water). Cover with plastic wrap and allow to sit in a warm place for 3 hours.
• Heat the oven to 450º F. Place your enamel Dutch oven and its cover (I used the oval oven, as long as it's enamel, the bread will NOT stick) in the oven and heat for 30 minutes.
• While the "oven" is heating in the oven; scrape the very sticky dough out onto a well-floured counter with your very well-floured fingers (did I mention the dough is sticky?, well it is). Fold over a few times then form into a ball, sealing the bottom into a seam as best you can. Cover with plastic while you wait for the pot to get hot. Once the pot AND its cover have been in for 30 minutes, CAREFULLY remove, open and drop your ball of dough into the center; cover and return to the oven. Cook for 30 minutes; uncover and cook 10 - 15 minutes more, or until the internal temperature reaches 200 degrees when read with an instant-read thermometer. Or you can use the old knock on the crust and see if it sounds hollow, not exactly the most scientific way, but works most of the time.
• Again, carefully remove the bread from the hot hot pot, and transfer to a cooling rack to cool

HOMEMADE RYE BREAD

Steps:

• Let the loaves rise: Let the bread rise again, this time not doubling in volume, but rising by about half of its volume, about 30 to 45 minutes, half as long as the first rising. The dough should be peeking over the top of the loaf pan if using a loaf pan.
• Heat the oven: If you are using a baking stone, place the stone in the oven. Preheat oven to 350°F for at least half an hour before baking.

RUSTIC RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.

BASIC RYE BREAD

Steps:

• Add ingredients according to bread machine's manufacturer's directions.
• Use the whole wheat and light crust settings.

TRADITIONAL SWEDISH WHOLE RYE BREAD

Steps:

• Soak the seeds in hot water the night before it's time to bake. Place the seeds in a pan or other heatproof container and pour over boiling water. The water shall cover all the seeds. Cover with a lid and let the mixture sit overnight.
• Prepare a levain by mixing 200 grams of water, with 250 grams rye flour and 80 grams mature sourdough starter. Let it ferment overnight, approximately 8 hours in room temperature, about 71ºF/21ºC.
• Drain the seeds through a strainer and mix with the levain and the rest of the ingredients. Mix thoroughly so that the seeds are distributed throughout the dough, and so that there is no dry flour left.
• Let the dough bulk ferment for 4 hours at a temperature of 71ºF/21ºC. If you want a more sour taste you can let it ferment longer in a colder environment, but be careful. The taste can become a bit overwhelming.
• Distribute the dough into two bread forms that you have oiled and sprinkled with a thin layer of flour. Use a fine strainer or a sieve. Smooth the surface with a spatula.
• Let the dough proof for 2. 5 hours at a temperature of 73ºF/22ºC. It should rise about 25-30% of its initial volume.
• Preheat your oven to 480ºF / 250ºC. You don't have to bother about steam when baking this bread. But it requires some time in the oven, at least 90 minutes. Bake on the high temperature for 20 minutes, then turn it down to 390ºF / 200ºC. It's a good idea to place an extra oven plate over the bread. That will prevent it from being burned on the top. Check if it's ready with a thermometer. The internal temperature should be about 215ºF / 100ºC. Turn the oven temperature down to 215ºF / 100ºC, but don't turn it off.
• Let the bread cool in the form until you can handle it. Take the bread out of the form and place it in the oven again for about 5 to 10 minutes. That will create a crust on the sides and the bottom of the bread that will prevent it from molding.

SWEDISH RYE

Steps:

• The day before making the bread, make the sponge. Combine the water, molasses, orange peel, aniseeds, fennel seeds, and cardamom in a saucepan. Bring the mixture to a boil and then turn off the heat. Cool to lukewarm. Stir in the barm and rye flour until the flour is fully hydrated and evenly distributed. This should make a thick sponge. Cover with plastic wrap and ferment at room temperature for 4 hours, or until the mixture becomes foamy. Refrigerate overnight.
• The next day, remove the sponge from the refrigerator 1 hour before making the bread dough to take off the chill.
• To make the dough, in a 4-quart mixing bowl (or in the bowl of an electric mixer), stir together the flour, yeast, salt, and brown sugar. Add the sponge and the melted shortening. Mix with a large metal spoon (or on low speed for 1 minute with the paddle attachment) until the dough forms a ball. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook) for approximately 4 minutes. Adjust with additional high-gluten (not rye) flour, if needed. The dough should be slightly tacky but not sticky. Do not overknead, as the rye flour will become gummy. The entire kneading or mixing process should be completed within 6 minutes. The dough should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for about 2 hours, or until the dough doubles in size.
• Remove the dough from the bowl and knead for 1 minute to degas. Divide the dough in half for 1-pound loaves (or leave intact for a 2-pound loaf). Shape the dough into sandwich loaves (page 81) or bâtards (page 73) for freestanding loaves. Lightly oil two 8 1/2 by 4 1/2-inch pans or one 9 by 5-inch pan; for freestanding loaves, line a large sheet pan with baking parchment and sprinkle with cornmeal or semolina flour. Transfer the loaves to the pan(s) and score the top of the loaves with 3 parallel slashes as shown on page 90. Mist the loaves with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.
• Proof at room temperature for approximately 90 minutes, or until the dough crests 1 inch above the bread pans at the center, or rises 1 1/2 times its original size for freestanding loaves.
• Preheat the oven to 350°F. For freestanding loaves, brush the egg wash over the surface of the dough just prior to baking. This is optional for loaf-pan breads.
• Bake for 20 minutes, then rotate the pan(s) 180 degrees for even baking. Continue to bake for 15 to 30 minutes, depending on the size of the loaves. They should register 190°F in the center, be a light golden brown, and make a hollow sound when thumped on the bottom. If the sides are still white or soft, return the bread to the oven to finish.
• When the loaves are finished baking, immediately remove them from the pans and cool on a rack for at least 1 hour before slicing or serving.
• BREAD PROFILE
• Enriched, standard dough; indirect method; commercial yeast
• DAYS TO MAKE: 2
• Day 1: 4 hours sponge
• Day 2: 1 hour to de-chill sponge; 6 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 35 to 50 minutes baking
• Commentary
• By being scored before the final proofing the breads take on a different look than when scored just prior to baking, as is customary for most breads. The cuts fill in during the rising period and spread out. When the bread bakes, it seems as if the cuts have healed, leaving behind a different shade of crust where the cuts were made.
• BAKER'S PERCENTAGE FORMULA
• Swedish Rye: Limpa %
• (SPONGE)
• Water: 43.1%
• Molasses: 10.8%
• Orange peel: 2%
• Seeds and spices: 2%
• Barm: 43.1%
• White rye flour: 30.8%
• (DOUGH)
• High-gluten flour: 69.2%
• Instant yeast: 1.4%
• Salt: 2.3%
• Brown sugar: 13.8%
• Shortening: 6.2%
• Total: 224.7%

VöRTBRöD (SWEDISH "WORT" BREAD)

Steps:

• Place the rye flour into a large heat proof bowl.
• Pour the boiling water over the flour and stir until all of the flour is incorporated.
• Cover the bowl with plastic wrap and let rest overnight, and up to 24 hours.
• Warm the beer until it reaches about 90 to 95 degrees F.
• In a small bowl, add 35 grams of the beer. Sprinkle the instant yeast over the beer and let the mixture sit for 5 minutes, until creamy.
• Add the butter to the pan with the rest of the beer and heat until the butter begins to melt. Remove from the heat and stir until the butter fully melts.
• Add half of the beer/butter mixture to the scalded rye and mix with your hands.
• Add the all purpose flour, orange zest, spices, and the yeast mixture. Slowly add the rest of the beer mixture and continue to mix with your hands until you have a smooth sponge.
• Cover and let rise until doubled in volume, about an hour.
• Add the flour, salt, and syrup to the sponge, and mix with your hands to incorporate everything. Continue to work the flour into the sponge with your hands. Use a dough scraper to help scrape the sides of the bowl to incorporate the ingredients into the center of the dough. This process should take about 3 minutes.
• Turn the dough out onto your work surface. Begin gently stretching the dough over itself and then flipping it over on your counter. Repeat this process for about about 5 minutes. The dough should become a little more cohesive.
• With floured hands, form the dough into a ball and add it back into the bowl, cover, and let rest for 30 minutes.
• Turn the dough out onto your work surface and press it into a flat circle, and then form it into a ball again. Place the ball back into the bowl, cover, and let rise again for 30 to 40 minutes.
• Heat the oven to 480 degrees F with a baking stone on the middle rack, and a steam pan on the lowest rack.
• Dust your work surface with flour and turn the dough out with the smooth side down. Divide the dough with a bench knife into two pieces. Form each piece into a ball, and let rest, covered, for 10 minutes.
• Flatten and roll each piece of dough into an oblong cylinder, trying to keep a uniform width from end to end. Place the dough onto a floured tea towel or couche, cover, and let rise until doubled, 30 to 45 minutes.
• Place the loaves onto a parchment lined baking peel and slash the tops widthwise about 4 to 5 times.
• Bring two cups of water to a boil and carefully add it to the steam pan (cover the oven window with a dish towel while you are pouring the water to protect it, then remove the towel) and close the oven door.
• Slide the loaves, parchment and all, onto the baking stone.
• Bake the loaves for 5 minutes, and then lower the temperature to 375 degrees F.
• Bake the loaves for 25 to 35 minutes, until the loaves reach an interior temperature of about 200 degrees F.
• Wrap the finished loaves in tea towels to cool completely on a wire rack.

SWEDISH LIMPA (RYE BREAD)

Steps:

• In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.
• Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.
• In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
• Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.
• Preheat oven to 350 degrees F.
• Bake for 45 to 55 minutes. Remove and brush tops with melted butter.

GERMAN DARK RYE BREAD

Steps:

• In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
• Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
• Add to dry mixture.
• Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
• Beat 3 minutes at high speed.
• Then by hand, stir in enough rye flour to make a soft dough.
• Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
• **Cover, and let rest 20 minutes.
• Punch down dough.
• Divide in half.
• Shape into 2 round or oval loaves on greased baking sheets.
• Brush with small amount of cooking oil.
• Slash tops with knife.
• Cover; let rise until double (45-60 minutes).
• Bake at 400 degrees for 25-30 minutes.
• Remove from baking sheets, place on racks to cool.
• **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
• Proceed with the recipe as stated.