Thees veek in Phyl’s keetchee, ve-a mede-a zee Svedeesh Leempa.
I wasn’t sure how I felt about this bread. Don’t get me wrong. I’m a big fan of rye. And I have so far enjoyed the BBA recipes that called for citrus oils and spices. I just didn’t know how it would be to combine them all into one bread. I’m glad to report that I was pleasantly surprised.
One of the things that makes this bread different from some of the other BBA breads is that you make it using a sponge. To make the sponge, I boiled water, molasses, orange oil, and ground aniseed, cardamom, and fennel seeds. This mixture smelled so good when it heated up. It had a strong citrus scent, and the spices gave it an exotic aroma that reminded me of my favorite Indian restaurant.
After it came to a boil, I removed the spice mixture from the stove and let it cool to room temperature. Then I mixed it with sourdough starter and rye flour.
I let the sponge ferment for about 5 hours, then refrigerated it overnight. The next day, I brought the sponge to room temperature, then mixed it with bread flour, yeast, and olive oil to make the dough. The recipe said to add up to 4 ounces of water to get the correct consistency, but I ended up using less than an ounce of water.
The dough smelled great and had a nice feel to it. It rose beautifully, too. After fermenting the dough for 2 hours, I shaped it into a loaf and put it in a 9×5 pan. I scored the loaf, misted it with spray oil, and let it proof for about an hour and a half. I baked the loaf at 350 dF for about 45 minutes, until the internal temperature reached 190 degrees.
As I mentioned, I wasn’t sure how well I would like this bread. But I needn’t have worried: it was amazing. It’s a really interesting take on rye bread. The spices give it a lot more flavor and complexity, but it doesn’t taste like panettone or a spiced quick bread, which is what I was worried about. This is a great sandwich bread, and is also really good toasted with marmalade or jelly.
So, what are you waiting for?
Gu beke-a sume-a Leempa!