Swedish Rye Bread
by Food·Color
Favorite
Difficulty
Easy
Time
48h
Serving
2
This rye bread uses licorice-flavored anise and cumin, as well as orange peel and a little cardamom. We can think of it as a bread version of anise. Now, nutritionists have proven that orange peel, licorice flavored spices and bitter foods are good for digestion, and many traditional cultures have recognized this for centuries. This bread is made from a mixture of natural yeast starter and artificial yeast, so it has a richer taste than those that are only fermented with artificial yeast. The lactic acid produced by fermentation can not only digest flour to a certain extent, but also make the bread taste better and have a longer shelf life. "
The anise powder has always felt very at a loss. I don't know what kind of plant it corresponds to, and I haven't been able to find this spice product. In the end it had to be omitted. On the eve of bread making, I was reluctant to search Taobao again. I still didn't see the seller of anise powder, but found that under some plant pictures, the names "Anise" and "Goose's footboard" were juxtaposed. Although it is still impossible to associate the "goose foot board" with a specific plant image, the name is much more familiar than anise.
There is no dried orange peel. I found a piece of dried orange peel instead. I am worried that the taste of orange peel is different from that of orange peel, and some orange zest is added. Besides, it is not said that it is dried orange zest. If it is a whole piece of orange zest, it should be removed after cooking, right? I didn't find the answer to this, I just made my own claim and threw away the boiled orange peel.
Stir all the ingredients into a dough, knead it for only 4 minutes, and be able to pull the film, which seems a bit difficult. Reluctantly, I can pull a film and then quickly close my hands, because "the entire kneading process needs to be completed within 6 minutes, don't over kneading the dough, otherwise the rye dough will be very sticky."
I was thinking about whether to use a toast box to make the bread into the shape of a sandwich bread. I suddenly discovered, "Most bread is cut before baking, and the bread that is cut before the final proofing (such as Swedish rye bread) ) And they are different in appearance. During the expansion process, the cut of Swedish rye bread will be filled and expand outward. When baking, the cut seems to have healed, which makes the crust at the cut The color is different from other places." It was just two lines, and I immediately changed my mind.
The bread is arranged in a shuttle shape, cut, fermented, and then brushed with egg liquid to bake. The open mouth of the incision was completely flattened, leaving only a few holes. The crust was not tense, and some of it was broken. The whole shape is like a rugged rock, but the egg liquid makes it glow, which looks really strange. . . . "
The anise powder has always felt very at a loss. I don't know what kind of plant it corresponds to, and I haven't been able to find this spice product. In the end it had to be omitted. On the eve of bread making, I was reluctant to search Taobao again. I still didn't see the seller of anise powder, but found that under some plant pictures, the names "Anise" and "Goose's footboard" were juxtaposed. Although it is still impossible to associate the "goose foot board" with a specific plant image, the name is much more familiar than anise.
There is no dried orange peel. I found a piece of dried orange peel instead. I am worried that the taste of orange peel is different from that of orange peel, and some orange zest is added. Besides, it is not said that it is dried orange zest. If it is a whole piece of orange zest, it should be removed after cooking, right? I didn't find the answer to this, I just made my own claim and threw away the boiled orange peel.
Stir all the ingredients into a dough, knead it for only 4 minutes, and be able to pull the film, which seems a bit difficult. Reluctantly, I can pull a film and then quickly close my hands, because "the entire kneading process needs to be completed within 6 minutes, don't over kneading the dough, otherwise the rye dough will be very sticky."
I was thinking about whether to use a toast box to make the bread into the shape of a sandwich bread. I suddenly discovered, "Most bread is cut before baking, and the bread that is cut before the final proofing (such as Swedish rye bread) ) And they are different in appearance. During the expansion process, the cut of Swedish rye bread will be filled and expand outward. When baking, the cut seems to have healed, which makes the crust at the cut The color is different from other places." It was just two lines, and I immediately changed my mind.
The bread is arranged in a shuttle shape, cut, fermented, and then brushed with egg liquid to bake. The open mouth of the incision was completely flattened, leaving only a few holes. The crust was not tense, and some of it was broken. The whole shape is like a rugged rock, but the egg liquid makes it glow, which looks really strange. . . . "
