Toasted swidden rye
Toasted swidden rye
A recipe from the talented bakers at Kastellegården in Ytterby. Baked with artisan skill and respect for organic ingredients – in this case, our beloved slash-and-burn rye.
A lovely recipe featuring one of our most cherished heritage grains.
A lovely recipe featuring one of our most cherished heritage grains.
Ingredienser
· 330 g wheat sourdough starter
· 660 g water
· 390 g strong bread wheat flour
· 480 g sifted spelt flour
· 105 g roasted coarse swidden rye
· 30 g sea salt
Bakning
1. Spread the swidden rye flour on a baking tray and toast in the oven at 220 °C until it has taken on a nice colour. Stir occasionally. Leave to cool.
2. Mix all the ingredients except the salt on a low speed in a bread machine for about 5 minutes. Add the salt, increase the speed and mix for a further 5 minutes.
3. Transfer the dough to an oiled plastic container and leave to prove for about 1 hour. Fold the dough and leave to prove for a further hour. Shape into a loaf and place in a proving basket. Leave to prove in the fridge overnight.
4. Place a cast-iron pot with a lid in the oven and preheat the oven to 275 °C. When the pot is thoroughly hot, place the loaf in the pot and score it.
5. Put the lid on and bake for about 30 minutes at 230 °C. Remove the lid and bake for a further 5–10 minutes, until the bread has a nice colour. Leave to cool on a wire rack.
2. Mix all the ingredients except the salt on a low speed in a bread machine for about 5 minutes. Add the salt, increase the speed and mix for a further 5 minutes.
3. Transfer the dough to an oiled plastic container and leave to prove for about 1 hour. Fold the dough and leave to prove for a further hour. Shape into a loaf and place in a proving basket. Leave to prove in the fridge overnight.
4. Place a cast-iron pot with a lid in the oven and preheat the oven to 275 °C. When the pot is thoroughly hot, place the loaf in the pot and score it.
5. Put the lid on and bake for about 30 minutes at 230 °C. Remove the lid and bake for a further 5–10 minutes, until the bread has a nice colour. Leave to cool on a wire rack.