Swedish Rye

• 3/4 cup plus 2 tablespoons (7 ounces) water
• 2 1/2 tablespoons (1.75 ounces) molasses
• 1 tablespoon (.33 ounce) dried orange peel or 1 teaspoon (.17 ounce) orange oil
• 1 teaspoon (.11 ounce) ground aniseeds
• 1 teaspoon (.11 ounce) ground fennel seeds
• 1 teaspoon (.11 ounce) ground cardamom
• 1 cup (7 ounces) barm (page 230)
• 1 cup plus 2 tablespoons (5 ounces) white rye flour
• 2 1/2 cups (11.25 ounces) unbleached high-gluten, clear, or bread flour
• 2 teaspoons (.22 ounce) instant yeast
• 1 1/2 teaspoons (.38 ounce) salt
• 4 1/2 tablespoons (2.25 ounces) firmly packed brown sugar
• 2 tablespoons (1 ounce) shortening, melted and kept warm, or vegetable oil, warmed
• Semolina flour or cornmeal for dusting
• 1 egg white, whisked until frothy, for egg wash (optional)

1. The day before making the bread, make the sponge.
2. Combine the water, molasses, orange peel, aniseeds, fennel seeds, and cardamom in a saucepan.
3. Bring the mixture to a boil and then turn off the heat.
4. Cool to lukewarm.
5. Stir in the barm and rye flour until the flour is fully hydrated and evenly distributed.
6. This should make a thick sponge.
7. Cover with plastic wrap and ferment at room temperature for 4 hours, or until the mixture becomes foamy.
8. Refrigerate overnight.
9. The next day, remove the sponge from the refrigerator 1 hour before making the bread dough to take off the chill.
10. To make the dough, in a 4-quart mixing bowl (or in the bowl of an electric mixer), stir together the flour, yeast, salt, and brown sugar.
11. Add the sponge and the melted shortening.
12. Mix with a large metal spoon (or on low speed for 1 minute with the paddle attachment) until the dough forms a ball.
13. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook) for approximately 4 minutes.
14. Adjust with additional high-gluten (not rye) flour, if needed.
15. The dough should be slightly tacky but not sticky.
16. Do not overknead, as the rye flour will become gummy.
17. The entire kneading or mixing process should be completed within 6 minutes.
18. The dough should pass the windowpane test (page 58) and register 77 to 81F.
19. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil.
20. Cover the bowl with plastic wrap.
21. Ferment at room temperature for about 2 hours, or until the dough doubles in size.
22. Remove the dough from the bowl and knead for 1 minute to degas.
23. Divide the dough in half for 1-pound loaves (or leave intact for a 2-pound loaf).
24. Shape the dough into sandwich loaves (page 81) or batards (page 73) for freestanding loaves.
25. Lightly oil two 8 1/2 by 4 1/2-inch pans or one 9 by 5-inch pan; for freestanding loaves, line a large sheet pan with baking parchment and sprinkle with cornmeal or semolina flour.
26. Transfer the loaves to the pan(s) and score the top of the loaves with 3 parallel slashes as shown on page 90.
27. Mist the loaves with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.
28. Proof at room temperature for approximately 90 minutes, or until the dough crests 1 inch above the bread pans at the center, or rises 1 1/2 times its original size for freestanding loaves.
29. Preheat the oven to 350F.
30. For freestanding loaves, brush the egg wash over the surface of the dough just prior to baking.
31. This is optional for loaf-pan breads.
32. Bake for 20 minutes, then rotate the pan(s) 180 degrees for even baking.
33. Continue to bake for 15 to 30 minutes, depending on the size of the loaves.
34. They should register 190F in the center, be a light golden brown, and make a hollow sound when thumped on the bottom.
35. If the sides are still white or soft, return the bread to the oven to finish.
36. When the loaves are finished baking, immediately remove them from the pans and cool on a rack for at least 1 hour before slicing or serving.
37. Enriched, standard dough; indirect method; commercial yeast
38. Day 1: 4 hours sponge
39. Day 2: 1 hour to de-chill sponge; 6 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 35 to 50 minutes baking
40. By being scored before the final proofing the breads take on a different look than when scored just prior to baking, as is customary for most breads.
41. The cuts fill in during the rising period and spread out.
42. When the bread bakes, it seems as if the cuts have healed, leaving behind a different shade of crust where the cuts were made.
43. Swedish Rye: Limpa %
44. (SPONGE)
45. Water: 43.1%
46. Molasses: 10.8%
47. Orange peel: 2%
48. Seeds and spices: 2%
49. Barm: 43.1%
50. White rye flour: 30.8%
51. (DOUGH)
52. High-gluten flour: 69.2%
53. Instant yeast: 1.4%
54. Salt: 2.3%
55. Brown sugar: 13.8%
56. Shortening: 6.2%
57. Total: 224.7%

water, molasses, orange peel, ground aniseeds, ground fennel seeds, ground cardamom, white rye flour, clear, yeast, salt, brown sugar, shortening, flour, egg

Taken from www.epicurious.com/recipes/food/views/swedish-rye-392127 (may not work)