Swidden rye bread
Swidden rye bread
A lovely recipe from our good friend Linus Källgård.
The photo shows slash-and-burn rye growing in the autumn sun on Linus’s farm in Värö – just a stone’s throw from the mill
.”Slash-and-burn rye can be used in the same way as other rye, but has slightly smaller grains (resulting in a slightly higher proportion of husk to kernel and thus a slightly coarser flour) and a slightly different flavour. This recipe requires 1 kg of slash-and-burn rye flour.”
The photo shows slash-and-burn rye growing in the autumn sun on Linus’s farm in Värö – just a stone’s throw from the mill
.”Slash-and-burn rye can be used in the same way as other rye, but has slightly smaller grains (resulting in a slightly higher proportion of husk to kernel and thus a slightly coarser flour) and a slightly different flavour. This recipe requires 1 kg of slash-and-burn rye flour.”
Ingredienser
Day 1 – evening
Scalding:
· 50 g (5 tbsp) burnt rye flour
· 20 g (1 tbsp) salt
· 180 ml boiling water
Rye sourdough:
· A small dollop of starter (approx. 1 tbsp)
· 150 g (just over 200 ml) burnt rye flour
· 150 ml lukewarm water
Both the scalded mixture and the sourdough are mixed together in separate bowls and left to stand at room temperature overnight. The timing isn’t critical, but the sourdough should have started to work and risen by the morning.
Scalding:
· 50 g (5 tbsp) burnt rye flour
· 20 g (1 tbsp) salt
· 180 ml boiling water
Rye sourdough:
· A small dollop of starter (approx. 1 tbsp)
· 150 g (just over 200 ml) burnt rye flour
· 150 ml lukewarm water
Both the scalded mixture and the sourdough are mixed together in separate bowls and left to stand at room temperature overnight. The timing isn’t critical, but the sourdough should have started to work and risen by the morning.
Bakning
Day 2 – Mix the dough
· The scalded flour mixture
· The sourdough starter
· 500 ml water
· 800 g (approx. 1.2 litres) Swidden Wholemeal Rye Flour
Mix the dough with a wooden spoon or in a dough mixer until smooth. Leave to prove in the bowl for approx. 3 hours, or until the dough has increased slightly in volume. Knead the dough again and transfer to one large or two small greased tins.
The dough should fill the tins to at least 2/3 capacity so that the loaves do not turn out too flat. The proving time in the tins varies depending on the temperature and the strength of the sourdough, but about 3 hours is usually just right.
When the dough has risen almost to the rim of the tins, it is ready to bake.
Baking
Preheat the oven to 230 °C. Place the loaves in the oven and immediately reduce the temperature to 200 °C. Bake for about 1 hour, or until the internal temperature of the bread is around 99 °C.
Once the loaves are baked and removed from the tins, they can be wrapped in cling film whilst still warm. This helps them retain their moisture very well. The bread needs to mature and is often not ready to be sliced until the next day.
· The scalded flour mixture
· The sourdough starter
· 500 ml water
· 800 g (approx. 1.2 litres) Swidden Wholemeal Rye Flour
Mix the dough with a wooden spoon or in a dough mixer until smooth. Leave to prove in the bowl for approx. 3 hours, or until the dough has increased slightly in volume. Knead the dough again and transfer to one large or two small greased tins.
The dough should fill the tins to at least 2/3 capacity so that the loaves do not turn out too flat. The proving time in the tins varies depending on the temperature and the strength of the sourdough, but about 3 hours is usually just right.
When the dough has risen almost to the rim of the tins, it is ready to bake.
Baking
Preheat the oven to 230 °C. Place the loaves in the oven and immediately reduce the temperature to 200 °C. Bake for about 1 hour, or until the internal temperature of the bread is around 99 °C.
Once the loaves are baked and removed from the tins, they can be wrapped in cling film whilst still warm. This helps them retain their moisture very well. The bread needs to mature and is often not ready to be sliced until the next day.