The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc and Matsalen, the latter in
I saw a picture of his Swedish Rye Bread in [i]Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs [/i], page 101, and decided to give it a try. The recipe uses a rye sourdough starter. It also has a high percentage of instant yeast and molasses, which is 4.7% and 19%, respectively, of total flour, rye gains and seeds. The approx. dough hydration is 84%.
The bread is exceptionally moist and flavourful. For a person who does not normally like a lot of rye flour in bread, I find this bread quite delicious. The bitterness from the Black Strap Molasses that I used, together with all the grains and seeds and the fermented rye flour, formed a very interesting flavor and texture.
There is something, however, not quite how I would like it in a fully-loaded bread like this one. If no changes were made to the recipe, I would probably not make it again. As with the Chinese concept of ying (feminine) and yang (masculine), for something to be balanced, there has to be a ying and a yang element simultaneously. For instance, the enjoyment of a fatty and salty pork chop (the yang) is enhanced if it is eaten with, say, apple sauce (the ying) - the sourness in the apple sauce cuts through the fat while the sweetness in the fruit compliments the saltiness in the meat. Another example: the best chocolate lava cake would have some salt in there, or the sweetness would make you sick.
The issue with this bread for me is: it is perhaps a tad too masculine (too much "yang") because of all the rye grains and seeds in the recipe. I have no doubt that there are plenty of people who love this bread just the way it is. I just have a difference taste. To address the imbalance to my taste, I am adding apple puree as a hydration for the final dough. Also, I have changed the formula to a sourdough version.
I find molasses an attractive ingredient to add to a bread full of rye, grains, and seeds but too much of it makes the bread bitter so I cut it down in my formula (below).
[color=green][b]Swedish Sourdough Rye Bread with apple puree[/b][/color]
- 330 g water
- 125 g crushed rye grains
- 43 g rye meal flour (whole rye flour)
- 83 g sunflower seeds
- 53 g linseeds (flax seeds)
- 68 g rye sourdough starter (or any ripe starter) @100% hydration
- 11 g salt
Mix all the ingredients together and let stand at room temperature for 12 hours or at least overnight.
- 20 g any ripe starter @ 100% hydration
- 123 g medium rye flour
- 70 g water
Mix the ingredients together and let stand at room temperature for 12 hours or until ripe.
|Ingredient||Weight||US Volume||Bakers Percentage|
|Rye flour||110 g||3.88 oz||0.86 cups||47.21%|
|White flour||123 g||4.34 oz||0.96 cups||52.79%|
|All of the soaker from Day 1||713 g||25.15 oz||3.14 cups||306.01%|
|All of the rye sourdough starter from Day 1||213 g||7.51 oz||1.67 cups||91.42%|
|Black Strap Molasses (Dahlgren's recipe has 140 g.)||85 g||3 oz||0.37 cups||36.48%|
|Granny Smith apple puree (or SPC apple sauce from supermarket)||345 g||12.17 oz||1.52 cups||148.07%|
Total Weight: 1589 grams / 56.05 ounces
Total Flour Weight: 233 grams / 8.22 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
Tomorrow morning, when my father-in-law and his wife leave, they will have this little prezzie, all nicly sliced-up to go.