A traditional Swedish rye loaf - subtly sweet with hints of orange, caraway and fennel. Absolutely perfect when sliced thick and toasted, preferably with a generous slathering of melting butter or chunky orange marmalade. This recipe makes 3 large-ish loaves, so either plan to give some away or make some room in the freezer to store the extras.
- 3 cups water
- 1 cup strong brewed coffee
- 1 cup sugar
- 1 1/2 tbsp caraway seeds
- 2 tsp fennel seeds
- 2 tbsp butter
- 2 tsp grated orange rind
- 4 tsp active dry yeast
- 6 cups all purpose flour
- 2 cups whole wheat flour
- 2 cups rye flour
- 2 tsp salt
Prepare the Sponge:
- In a small saucepan set over medium-high heat, bring water, coffee, sugar, caraway, fennel, butter and orange rind to a boil. Cook for about 3 minutes, or until butter is melted and sugar is completely dissolved. Remove from heat and let cool until lukewarm.
- Meanwhile, stir together all-purpose flour, whole wheat flour and rye flour in a large bowl. Measure out 4 cups of this mixture into a small mixing bowl, and set aside to use in the first rise. (You should now have 6 cups of flour left in your bowl.)
- Pour the cooled water and coffee mixture into the bowl of a stand mixer fitted with a dough hook. Add yeast, and mix on medium speed until well combined. Gradually add the 6 cups of flour, mixing until you have a very soft and elastic dough.
- Scrape the sponge into a large lightly buttered mixing bowl, and cover with a clean dishtowel. Place in a warm, draft-free spot to rise until double in size, about 1 ½ hours.
- Once the sponge has doubled in size, punch the dough down and knead in the salt and reserved 4 cups flour using your hands or a stand mixer fitted with a dough hook. Dough should feel smooth and elastic.
- Transfer the dough to a large lightly buttered bowl and let it rise again until it doubles in size, about 1 hour.
Shaping and Second Rise:
- Once the dough has once again doubled in size, transfer to a clean, lightly floured work surface and knead for 2-3 minutes or until smooth.
- Divide the dough into 3 equally-sized pieces, and shape each one into a chubby oval loaf roughly 10" long. Arrange the loaves on a large cookie sheet lined with parchment paper (don't worry if the loaves are very close together - this is fine).
- Cover with a clean dishtowel, and let rise again for about 30-45 minutes, or until roughly doubled in size. It's okay if the sides of the loaves are touching by this point.
Baking the Bread:
- Shortly before the loaves are done their second rise, preheat oven to 350F.
- Bake the loaves in preheated oven for 1 hour, or until tops are dark brown. If the crust starts to brown too quickly, tent with foil for the last 15 minutes of the baking time to avoid burning.
- Let cool for 5 minutes, then transfer to a wire rack to cool completely (or dig in while the bread is still warm, if you don't want to wait that long.)
- Prep Time: 3 hours
- Cook Time: 1 hour
- Category: Bread