Swedish Scalded Rye Bread
|Prep time||29 hours|
|Cook time||1 hour, 30 minutes|
|Total time||30 hours, 30 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates|
|Suitable for||RPAH Elimination Diet - Low Chemical / Failsafe|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
Swedish Scalded Rye Bread, a moist, hearty bread.
- 6 cups Coarse rye flour
- 1l Boiling water
- 6 teaspoons Lowan's Dried Instant Yeast
- 150ml Buttermilk
- 1 teaspoon Salt
- 50ml Golden syrup
- 4 cups Plain white flour (approximately)
Low Chemical / Failsafe
Leaving the bread to rest for 1 day before serving allows the remaining moisture in the bread to spread evenly through the loaf. You can, however, eat it sooner if you really can't wait.
This bread keeps well in an air tight container for up to a week.
Makes 2 loaves.