Tits Scandinavian bread does not require rye sourdough. It contains rye flour but only in small amounts. If you don’t have Scandinavian black syrup – although you can get it online (scandikitchen.co.uk) – use golden syrup instead. The spices and orange zest make this wine very distinctive and quite sweet too. Wonderful with cheese as well as jam.
Preparation time: 25 minutes, plus 3 hours to prove | cooking time: 45 minutes
A medium-sized loaf
- 85 ml of water
- 60 ml syrup
- 40 g light brown sugar
- 30g butter, plus 1 tablespoon melted butter to paint the crust
- Finely grated zest of 1 orange
- 1 teaspoon of active dry yeast
- tsp powdered sugar
- 225 ml buttermilk
- 110g rye flour
- 320g white bread flour
- 1½ teaspoon of mixture of caraway seeds, fennel seeds and cardamom or anise seeds, pounded in a mortar and pestle
- Sunflower oil for lubrication
- 2 tablespoons of syrup mixed with 2 tablespoons of boiled water (optional)
- Put most of the water – keep a few tablespoons – the syrup, brown sugar, butter, orange zest and 2 teaspoons of salt in a small saucepan. Heat until the butter is melted. Let cool.
- Place the yeast in a small bowl with the rest of the water and powdered sugar. Leave in a warm place for about 15 minutes. This is just to make sure your yeast is working – it will get frothy.
- Place the buttermilk and everything from the saucepan into the bowl of a stand mixer. With the dough hook attached and the motor at low speed, gradually add the flours, crushed seeds and yeast mixture.
- Stir briefly to combine then mix on medium speed for 5-7 minutes. The dough should leave the sides of the bowl. You can also do all of this by hand.
- Lightly oil another bowl, put the dough in it and let rise loosely for 1 hour 30 minutes.
- Line a baking sheet with baking paper and lightly oil it. Shape loaf into a loaf about 12 inches long, tapered at the ends. Leave to rise again – about 1h-1h30 – and heat the oven to 240C / 230C hot air / thermostat 8.
- Brush the top with the melted butter. Bake the bread for about 40 minutes. If you press down, it should sound hollow. You can eat it as soon as it is cooled. Brush the crust with a mixture of syrup and water if you want it to be a little shiny.