Here is a bread recipe that I had to try because I had the best Swedish rye bread at Jean George in New York a few months ago and I wanted to see if I could recreate the recipe.  I will say that it was not the same at all but was still a really delicious loaf of Swedish rye bread especially hot with butter (what hot bread isn't good with butter?).  At Jean George it seemed like their rye was something like a bread pudding almost custard like texture packed with ingredients and flavor.  I tried to search a recipe from him but couldn't find it, now that I think of it I might contact the maître d'hôtel and see if he can get the recipe for me. I guess I'll be posting another swedish rye bread recipe if I can get my hands on that.  I just remember that bread being so explosive and different maybe because of the texture or the sweetness that I wasn't expecting but at any rate is was delicious.  Here is my recipe.

1 1/2 cup rye bread

5 cups of ap flour

1/2 cup of millet

1 package of yeast

2 1/4 cups of warm water

1/2 cup of molasses

1/2 cup of sugar

1 tbsp of anise seed

1 tbsp of cinnamon

2 tsp of fennel

1 tbsp coriander

1 tbsp of caraway

pinch of nutmeg

1/4 cup of pine nuts

2 oranges zested

1/4 cup of butter melted

1 tsp of salt


First make the sponge,

Mix 1/2 cup of warm water with yeast, 1 cup of rye flour and 1 cup of ap flour.  Cover and let it activate for an hour.  Then mix together in a bowl all of the salt, flours, and sugar together. Add the remaining water, flour, spices, molasses, pine nuts, and butter to form slightly sticky dough.  You could always add a touch more flour to help it not be too sticky.  Knead it for a few minutes and then place back in the mixing bowl and cover for an hour.   Punch down and then divide into 3 small loaves or 2 large loaves.  Form into a loaf pan, cover, and allow to rise again for 45 minutes.  Meanwhile preheat oven to 350 degrees.   After the loaves have risen place in the oven for an hour.  Take out and allow to rest for at least 30 minutes.  Slice and enjoy!

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