Swedish Rye Bread

1-

½ teaspoon butter

½ oz. yeast

1 teaspoon sugar 10 fl. oz. m cups plus 3 teaspoons

lukewarm water 12 oz. flour

4 oz. wholemeal flour

1 teaspoon salt

1 tablespoon cracked wheat

Grease a loaf tin with the butter and set aside.

Crumble the yeast into a small bowl and mash in the sugar with a kitchen fork. Add 3 teaspoons of water and cream the water and yeast together to form a smooth paste. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes, or until the yeast has risen and is puffed up and frothy.

Put the flour, the wholemeal flour and the salt into a warmed, large mixing bowl. Make a well in the centre of the flour

mixture and pour in the yeast and the remaining water. Using your fingers or a spatula gradually draw the flour into the liquid. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.

Turn the dough out on to a floured board or marble slab and knead it for

Made from rye and wholewheat flours, Swedish Rye Bread is flavourful and light-textured.

about 3 minutes.

Roll and shape the dough into a loaf and place it in the tin. Cover the tin with a clean damp cloth and set it aside in a warm draught-free place for 1 to 1| hours or until the dough has risen to the top of the tin.

While the dough is rising, preheat the oven to very hot 475°F (Gas Mark 9, 240°C).

Uncover the tin and sprinkle the top of the dough with the tablespoon of cracked wheat.

Place the tin in the centre of the oven and bake for 15 minutes. Then lower the temperature to hot 425°F (Gas Mark 7, 220°C), put the tin on a lower shelf in the oven and bake for another 25 to 30 minutes.

After removing the bread from the oven, tip the loaf out and rap the under-side with your knuckles. If the bread sounds

hollow, like a drum, it is cooked. If it does not sound hollow, lower the oven temperature to fairly hot 375°F (Gas Mark

5, 190°C), return the loaf, upside-down, to the oven and bake for a further 5 to 10 minutes.

Cool the loaf on a wire rack.

The nutritious combination of rye and wholewheat flours makes light-textured, attractive brown bread. As with other

wholewheat breads, Swedish Rye, wrapped in a clean dry cloth and stored in an airtight container, keeps extremely well.

1-

1 teaspoon butter

½ oz. yeast

1

½ tablespoons plus

1 teaspoon brown sugar 3 teaspoons lukewarm water 1 pint milk 1 lb. stone-ground rye flour

1 lb. stone-ground

wholewheat flour

1½ teaspoons salt

2 teaspoons caraway seeds

(optional)

Grease two loaf tins with the butter and set aside.

Crumble the yeast into a small bowl and mash in

1 teaspoon of sugar with a kitchen fork. Add 3 teaspoons of water and cream the water and yeast together to form a smooth

paste. Set the bowl aside in a warm draught-free place for 15 to 20 minutes, or until the yeast has risen and is puffed up and frothy.

Pour the milk into a small saucepan, place it over moderately high heat and bring it to just below boiling point. Remove the pan from the heat and allow the milk to cool to lukewarm.

Put the rye flour, the wholewheat flour and the salt into a warmed, large mixing bowl. Add the remaining sugar and mix the ingredients together well.

Make a well in the centre of the flour mixture and pour in the yeast and all the milk. Using your fingers or a spatula, gradually draw the flour into the liquid. Continue mixing until all the flour is incorporated and the dough comes away

from the sides of the bowl.

Turn the dough out on to a floured board or marble slab and knead for about 10 minutes, reflouring the surface if the dough becomes sticky. The dough should then be elastic and smooth.

Rinse, thoroughly dry and lightly grease the large mixing bowl, shape the dough into a ball and return it to the bowl.

Dust the top of the dough with a little flour and cover the bowl with a clean, damp cloth. Put the bowl in a warm, draught-free place for 1 to H hours, or until the dough has risen and has almost doubled in bulk.

Turn the risen dough out of the bowl on to a floured surface and knead vigor-ously for about 4 minutes. Knead in the caraway seeds, if you are using them. Using a sharp knife, cut the dough into two pieces. Roll and shape each piece into a loaf. Place the loaves in the tins, cover with a damp cloth and return to a warm place for about 30 to 45 minutes, or until the dough has risen to the top of the tins.

Preheat the oven to very hot 475°F (Gas Mark 9, 240°C).

Place the tins in the centre of the oven and bake for 15 minutes. Then lower the temperature to hot 425°F (Gas Mark 7, 220°C). Put the bread on a lower shelf in the oven and bake for another 25 to 30 minutes.

After removing the bread from the oven, tip the loaves out and rap the undersides with your knuckles. If the bread sounds

hollow, like a drum, it is cooked. If the bread docs not sound hollow, lower the oven temperature to fairly hot 3752F (Gas

Mark 5, 190 C), return the loaves, upside-down, to the oven, and bake for a further 10 minutes.

Cool the loaves on a wire rack.

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