Soft, buttery, easy to slice, citrus-y loaves for rye lovers. My roommate said, “This tastes like bread you get in a restaurant.”
Happy fourth of July! Of course, on this super American holiday, I’m posting a recipe for Swedish rye bread. Oh wellsss. There are enough food bloggers building American flag cakes with strawberries and blueberries today. So here’s something brown. And really meant for winter baking. But delicious nonetheless.
- In a large mixing bowl, stir 3/4 cup of the warm water with the yeast and a pinch of sugar. Let stand at room temperature for 10 minutes or until foamy.
- Stir in the remaining 1 cup water and all the other ingredients until a soft, shaggy dough just clears the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead until soft and springy, 1 to 3 minutes for a machine mixed dough and 4 to 7 minutes for hand mixed dough. Dust with more flour 1 tablespoon at a time, just enough to prevent sticking.
- Shape the dough into a ball and place it in a lightly greased deep container. Flip once to coat with oil and cover with plastic wrap. Let rise at room temperature until double in bulk, about 2 to 2 1/2 hours, but no more.
- Grease or line a baking sheet with parchment paper. Without working the dough any further, divide it in half and shape each half into an oval loaf. Place them side by side on the parchment paper, several inches apart. Lift the sides of each loaf up and pull them together down the center, then gently flip over seam side down. This creates a well rounded loaf.
- Brush both loaves with melted butter. Cover loosely with plastic wrap and let rise at room temperature until double in bulk, about 2 hours.
- Preheat oven to 375°F. Using a serrated knife, slash the loaves with 3 diagonals, no more than 1/4 inch deep. Bake on the center rack for 25 minutes, rotate the baking sheet, and bake for another 5 minutes.
- Remove the loaves to a cooling rack.
Recipe barely adapted from Beth's Basic Bread Book