Traditional Swedish whole rye bread

Name: Traditional Swedish whole rye bread
Ingredients: 150 gram sunflower seeds; 25 gram flax seeds; 25 gram sesame seeds; 40 gram pumpkin seeds; 250 gram whole rye flour; 200 gram water; 80 gram sourdough starter (100% hydration); 530 gram levain; 400 gram water; 440 gram rye flour; 50 gram bread syrup; 18-24* gram salt (Look in recipe notes for required amount of salt.*)

December 13, 2018 53 Comments

whole rye bread

At the end of the 1900 century, it was grown four times more rye than wheat here in Sweden.
Rye is a more durable grain, which was crucial at the time. If the harvest was poor, it could mean starvation and, by extension, death.
You simply did not take any unnecessary risks.

But during the 2000 century, wheat became more popular, and Rye was considered the poor man’s diet.
Today Rye begins to regain its popularity, partly because more and more discover the health benefits, but also because people have started to realize that bread baked on rye has a unique and very good taste.

A whole rye bread baked with a high quantity of rye flour will never get the same open airy crumb that you would have got with wheat. Rye flour contains far less gluten, and the quality is quite poor compared to wheat flour.
This recipe contains 100% whole rye. That means the bread will be dense and compact and loaded with flavor.

I would not recommend serving this bread as a side dish to any food, because it simply tastes too much.
But for an open sandwich with cold smoked salmon, dill, and horseradish it’s unbeatable.
That is the way many Swedes eat whole rye bread today. A smørrebrød as The Danish calls it, or smörgås as we say in Sweden.

Personally, I think it’s perfect for breakfast. A thin slice with some butter and your favorite cheese is a great start to the day.

Another good thing with this whole rye bread is that it stays fresh much longer than bread baked on wheat. Rye flour has a better ability to absorb and bind water, something that you probably have noticed if you baked with rye.
Wrap it up in a kitchen towel, and keep it in a plastic bag, and it will stay fresh for a couple of days, perhaps up to a week if you keep it in the refrigerator.

Besides, it’s easy to bake this whole rye bread. You don’t have to bother about forming or scoring the loaf. And there is no need for any kneading or stretch and folds. After the bulk fermentation, you just have to distribute the dough in two bread forms and let them rise before you shuffle them into the oven.

ABOUT THE FLOUR AND STARTER
I have used a whole rye flour that is stone ground for this recipe. Using whole rye provides maximum flavor, and that’s what I want.
The protein content is 9%.
I used my rye starter that has a hydration of 100%

ABOUT THE SEEDS
I have used sunflower seeds, linseeds, flaxseeds, and pumpkin seeds.
Pumpkin seed is not a traditional ingredient in Swedish rye bread, but I think it goes just perfectly with this bread.

Seeds

ABOUT THE SWEETENER
A dark bread syrup is used as a sweetener for this kind of bread. If you can’t find bread syrup, you can use dark cane syrup instead. If you don’t want any sugar at all, you can add 100 grams of dark beer like Guinness or any kind of porter. Just remember to reduce the amount of water with the same amount.

DAY 1

SOAKING THE SEEDS
Soak the seeds in hot water the night before it’s time to bake. It will make the seed softer and help them release some of their flavors to the crumb.
Place the seeds in a pan or other heatproof container and pour over boiling water. The water shall cover all the seeds. Cover with a lid and let the mixture sit overnight.

LEVAIN
I prepared a levain by mixing 200 grams of water, with 250 grams rye flour and 80 grams mature sourdough starter. I let it ferment overnight, approximately 8 hours in room temperature, about 71ºF/21ºC.

DAY2

MIXING THE DOUGH
Drain the seeds through a strainer and mix with the levain and the rest of the ingredients.
Mix thoroughly so that the seeds are distributed throughout the dough, and so that there is no dry flour left.

Rye dough

BULK FERMENTATION
I let the dough bulk ferment for 4 hours at a temperature of 71°F/21°C. If you want a more sour taste, you can let it ferment longer in a colder environment, but be careful. The taste can become a bit overwhelming.

SHAPING
Here is some good news for those who struggle with your shaping technique.
There is no shaping required for this bread.
You just have to distribute the dough into two bread forms that you have oiled and sprinkled with a thin layer of flour. Use a fine strainer or a sieve.
Smooth the surface with a spatula.

Rye dough in form

FINAL RISE
The time required for the final rise depends a lot on the ambient temperature. The bread on the pictures proofed for 2. 5 hours at a temperature of 73F/22C.
It should rise about 25-30% of its initial volume.

BAKING
Preheat your oven to 480ºF / 250ºC. You don’t have to bother about steam when baking this bread. But it requires some time in the oven, at least 90 minutes. Bake at the high temperature for 20 minutes, then turn it down to 390ºF / 200ºC.
It’s a good idea to place an extra oven plate over the bread. That will prevent it from being burned on the top.

You can check if it’s ready with a thermometer. The internal temperature should be about 215ºF / 100ºC.
Turn the oven temperature down to 215ºF / 100ºC, but don’t turn it off.

whole rye bread

Let the bread cool in the form until you can handle it. Take the bread out of the form and place it in the oven again for about 5 to 10 minutes. That will create a crust on the sides and the bottom of the bread that will prevent it from molding.

whole rye bread

Now, unfortunately, you can’t eat this bread the same that you have baked it. It has to rest for at least 24 hours.
This bread is perhaps not for everybody. It has a very strong taste of rye that can be a bit overwhelming.
I remember that I used to hate this kind of bread when I was a kid.
My parents wanted me to eat this bread because it was so healthy.
I was not surprised, because most things that are healthy have a tendency to taste like shit when you are a kid.
But when I grew older, I learned to love this bread, and today I can’t be without it.

I still love airy bread with big holes in the crumb, but for breakfast, this whole rye bread is number one. Give it a try. Perhaps it will be the same for you.