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1
The day before making the bread, make the sponge.
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2
Combine the water, molasses, orange peel, aniseeds, fennel seeds, and cardamom in a saucepan.
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3
Bring the mixture to a boil and then turn off the heat.
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4
Cool to lukewarm.
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5
Stir in the barm and rye flour until the flour is fully hydrated and evenly distributed.
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This should make a thick sponge.
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7
Cover with plastic wrap and ferment at room temperature for 4 hours, or until the mixture becomes foamy.
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8
Refrigerate overnight.
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9
The next day, remove the sponge from the refrigerator 1 hour before making the bread dough to take off the chill.
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10
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.
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11
Add the sponge and the melted shortening.
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12
Mix with a large metal spoon (or on low speed for 1 minute with the paddle attachment) until the dough forms a ball.
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13
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.
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14
Adjust with additional high-gluten (not rye) flour, if needed.
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15
The dough should be slightly tacky but not sticky.
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16
Do not overknead, as the rye flour will become gummy.
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17
The entire kneading or mixing process should be completed within 6 minutes.
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18
The dough should pass the windowpane test (page 58) and register 77 to 81F.
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19
Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil.
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20
Cover the bowl with plastic wrap.
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21
Ferment at room temperature for about 2 hours, or until the dough doubles in size.
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22
Remove the dough from the bowl and knead for 1 minute to degas.
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23
Divide the dough in half for 1-pound loaves (or leave intact for a 2-pound loaf).
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24
Shape the dough into sandwich loaves (page 81) or batards (page 73) for freestanding loaves.
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25
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.
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26
Transfer the loaves to the pan(s) and score the top of the loaves with 3 parallel slashes as shown on page 90.
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27
Mist the loaves with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.
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28
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.
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29
Preheat the oven to 350F.
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30
For freestanding loaves, brush the egg wash over the surface of the dough just prior to baking.
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31
This is optional for loaf-pan breads.
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32
Bake for 20 minutes, then rotate the pan(s) 180 degrees for even baking.
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33
Continue to bake for 15 to 30 minutes, depending on the size of the loaves.
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34
They should register 190F in the center, be a light golden brown, and make a hollow sound when thumped on the bottom.
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35
If the sides are still white or soft, return the bread to the oven to finish.
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36
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.
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37
Enriched, standard dough; indirect method; commercial yeast
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38
Day 1: 4 hours sponge
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39
Day 2: 1 hour to de-chill sponge; 6 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 35 to 50 minutes baking
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40
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.
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41
The cuts fill in during the rising period and spread out.
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42
When the bread bakes, it seems as if the cuts have healed, leaving behind a different shade of crust where the cuts were made.
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43
Swedish Rye: Limpa %
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44
(SPONGE)
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45
Water: 43.1%
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46
Molasses: 10.8%
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Orange peel: 2%
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48
Seeds and spices: 2%
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49
Barm: 43.1%
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50
White rye flour: 30.8%
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51
(DOUGH)
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52
High-gluten flour: 69.2%
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53
Instant yeast: 1.4%
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54
Salt: 2.3%
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55
Brown sugar: 13.8%
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56
Shortening: 6.2%
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57
Total: 224.7%
