I came across this recipe recently which I was told originates in Sweden*.
- The recipe makes two loaves and the bread is very soft and tasty.
- Boiling water is poured over the rye flour and it is left overnight. This must start the breakdown of some of the starch in the flour to sugars.
- I used dried yeast when I made this.
- The bread is baked at a lower temperature than many other breads.
- 100g dark rye flour
- 300ml of boiling water
For the rest
- 650g strong white flour
- 1 tablespoon of dried yeast
- 250ml of water
- 1.5 tablespoons of salt
- Put the rye flour into a bowl and pour the boiling water over it.
- Mix this to a stiff paste.
- Cover with a cloth and leave overnight.
- The following morning, place the plain flour into a bowl and make a well and add the dried yeast followed by 100ml of water.
- Cover and leave for around 15 minutes until all the yeast has dissolved.
- Add the rest of the water (150ml), the salt and the scalded rye mixture.
- Mix everything together well.
- Now you need to knead this for around 5 minutes – this can be hard as the dough is sticky – I do this in the bowl for some of the time and then with wet hands I hold the dough up and sort of kneaded it in the air!
- Put the dough back into the bowl and covered with clingfilm or a cloth and leave it for around 2 hours.
- Divide the dough into two.
- Flour your hands and stretch each piece into a rectangle around 2cm in thickness.
- You now need to fold the dough into a long loaf.
- With the short side facing you, fold this up a third gently onto the dough and then taking the top third pull this down to cover the two layers of dough.
- Get a clean tea towel, flour this and using a cake lifter place the loaf on this and cover it with the rest of the tea towel.
- Repeat this for the other loaf.
- Leave the loaves to rest for around 1 hour.
- Pre-heat the oven to GM8 – 230°C.
- Use rye flour to flour two small baking sheets.
- Place each loaf onto a prepared sheet and place them side by side in the oven.
- Turn the temperature down immediately to GM4 -180°C.
- Bake for 40 minutes.
- Remove and leave to cool on a wire rack.
- Add 1.5 tablespoons of caraway seeds to the dough mixture.
- Divide the dough into 4 pieces and shape them into cobs.
- Change the proportions to use more rye – I used 200g of dark rye & 550g of strong plain flour & an extra 100ml of boiling water for the overnight scalding & baked the loaves in long loaf tins after shaping the dough.
Tea plate is by Taylor and Kent of Longton
*Polish – Swedish Connections
The Polish King Zygmunt III Waza (1587 – 1632) was the son of King John III of Sweden and Katarzyna Jagiellonka (daughter of King Zygmunt I Stary (the old) of Poland). He was also the King of Sweden from 1592 – 1599.
Potop – The Deluge – was a period of invasion and war with Sweden in the mid 17th Century.
Szwed – The Swede is a very common surname in Poland . One of my father’s best friends had this surname.
There are 72 ferry sailings a week from Polish Baltic ports to Sweden.
Note – this post was updated in March 2020.
2 thoughts on “Scalded Rye Bread”
Your recipe sounds so easy and the bread looks so good! 🙂 Need to try this one :))