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Swedish Rye Bread

Swedish rye bread as it is known in this country is composed mostly of rye flour, clear flour, water, salt, yeast and cane sugar syrup. Generally the sponge method is used in making this bread.

Formula Rye flour, 12½ lbs.

Clear flour, 37½ lbs.

Water, 28 lbs. (variable).

Salt, 14 ozs.

Sugar-syrup, 13/4 to 2½ lbs.

Yeast, 2 lb.

Method Dissolve the yeast in 2 qts. of water and place to one side. Put 11 lbs. of water, 25 lbs. of clear flour and the yeast solution into the mixing vessel and mix until the sponge is smooth. This sponge should have a temperature of about 80 degrees when mixed.

Fermentation Allow the sponge to ferment until it comes to the second rising, when it will be ready for the doughing. Put the balance of the water, the salt, and syrup into the sponge and stir to break up the sponge and dissolve the sugar and syrup. Now add the balance of the clear flour and the rye flour and mix until the dough is smooth. The dough is usually mixed to a rather stiff consistency. Ferment the dough until it comes to one rising. Cut it over and allow it to rest 10 minutes, when it can be divided and moulded. The dough is generally moulded and allowed to rest from 15 to 20 minutes, when it is again moulded, flattened and again placed into boxes for proofing. After the dough has received sufficient fermentation it is put on the hearth of the oven in such a way that the loaves will touch each other in four different places, so that if one were to draw a line from each point where they touch a cross would be produced.