Swedish Christmas Bread

Swedish Christmas Bread

The combination of rye, beer and molasses makes this an unusual Christmas bread.

Makes two 1 1/2 pound (680 g) Loaves

2 cups (480 ml) culture
2 tablespoons (30 g) butter
2 teaspoons salt
1/2 cup (120 ml) molasses...
1 cup (240 ml) beer
1/2 cup (60g) chopped candied fruit peel
2 tablespoons anise seed
3 cups (340 g) rye flour
3 cups (420 g) unbleached all-purpose flour

Dough Proof

Pour the culture into a mixing bowl. Melt the butter, then stir into it the salt, molasses, and beer. Add the candied fruit peel and anise to the mixture, then pour it into the culture and mix well. Add the rye flour and mix well. Add the all-purpose flour a cup (140 g) at a time until the dough becomes too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.

Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.

Loaf Proof

Shape the rested dough by dividing it in half and forming 2 balls, then pulling and patting the balls into 2 oblong loaves. Place the loaves, seam side down, on a baking sheet and proof for 2 to 4 hours, until the loaves double in bulk. Proof, the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.

Baking

Place the baking sheet with its shaped, proofed loaves in a cool oven, then turn the temperature to 375°F (190°) and bake for 65 to 70 minutes. When the loaf is baked, remove it from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.

Have a very merry Christmas!!!!

Cocoa Rye Bread in a Bread Machine

We get questions about making sourdough bread in bread machines. Yes, you can. Our cookbook has many bread machine recipes and great hints. Here is a recipe from one of Ed's books, Worldwide Sourdoughs From Your Bread Machine, that he co-wrote with Donna Rathmell.

Cocoa Rye Bread

Cocoa rye is out of Germany. The cocoa addition offers a unique flavor and produces a super dark bread. Use a French or basic white cycle. This recipe is for 1 1/2lb.

2 cups Sourdough Culture
1 cup White Bread Flour
Knead for 5 minutes, allow to sit for 8 hours, add following ingredients and start cycle.
1/4 cup Water
1 tsp. Salt
1 tbp. Sugar
1 tbp. Vegetable Oil
1/4 cup Cocoa
1 tbs. Caraway Seeds
2 tsp. Vital Gluten
1 1/2 cups Rye Flour
2/3 cup White Bread Flour
Water as Needed

Happy Baking!

Cranberry Orange Spiced Sourdough Cookies

I can smell these coming out of the oven.  Makes my mouth water!

Cranberry Orange Spiced Sourdough Cookies from Just Making Noise

1 cup sourdough starter
1 cup butter, melted and cooled
2 cups whole wheat flour
1 1/2 cups oatmeal
1/4 cup raw honey
1/2 brown sugar
3/4 tsp sea salt
3 eggs
1 tsp vanilla
1/4 tsp cloves
3/4 tsp cinnamon
1 tsp ginger
zest from 1 medium orange
1 tsp baking powder
1 1/2 tsp baking soda
1 cup dried cranberries, chopped
1 cup walnuts, chopped

In a medium bowl, mix together the starter and butter.
Add 1 cup of flour and the oatmeal, stirring to incorporate.
Continue adding flour until you have a thick dough.
Cover and allow to sour for 8 or more hours.
Preheat your oven to 375° F.
In a small mixing bowl, whisk together the honey, eggs, sugar, vanilla, sea salt, cloves, cinnamon, orange zest, ginger, baking powder and baking soda.
Pour the mixture over the soured dough and mix (using your hands is easiest for this) until well incorporated.
Stir the cranberries and walnuts.
Drop by spoonfuls onto parchment paper lined baking sheets.
Bake 10-12 minutes, or until lightly golden.
You may also spread the whole batter into a rimmed cookie sheet and bake for 20 minutes to get bars.
Cool on a wire rack and enjoy!