* Exported from MasterCook *
Bread, Sour Milk
Recipe By :David Lebovitz
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Breads Ethnic
Low Fat Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour -- (350 g)
1 1/2 cups rye flour -- (175 g)
2 teaspoons baking powder -- (preferably aluminum-free)
1 1/2 teaspoons baking soda
1 tablespoon caraway seeds
1 tablespoon fennel seeds
1 1/2 tablespoons anise seeds
2 cups buttermilk -- (500 ml)
3/4 cup dark syrup -- (210 g) , or an alternative (see Note)
This is more of a cake-like 'bread', than a traditional bread. Think
French Pain d'
crust and bready interior. I made it twice, and mine came out
slightly lighter than the one served at the restaurant. It goes well
with a swipe of butter, but you could certainly serve it with a
compote of cherries in red wine syrup, a sharp cheese, or snack on it
just as-is, which is what I did with each loaf.
Note that this recipe uses dark syrup, which is ubiquitous in Sweden.
I picked up a few bottles in Sweden to bring home, but I've suggested
some alternatives at the end of the recipe.
Swedish
Preheat the oven to 215F (100C.)
Lightly grease a 9" (23 cm) square cake pan.
In a large bowl, whisk together the all-purpose and rye flours, the
baking powder, baking soda, and caraway seeds.
In a spice grinder, or mortar-and-pestle, grind the fennel and anise
seeds into they are close to finely ground, but they can still have a
bit of texture to them.
Whisk them into the four mixture until they are evenly dispersed
Make a well in the center of the dry ingredients and pour in the
buttermilk and dark syrup. Stir the mixture just until the dry
ingredients are completely moistened, but don't overmix.
Scrape the batter into the prepared pan and bake for 30 minutes.
After 30 minutes, increase the heat of the oven to 325F (160C) and
bake for another 30 minutes, or until the bread feels just-cooked in
the center when you press it. (If using an instant-read thermometer,
it should read 190F, 88C.
Remove the bread from the oven and as soon as it's cool enough to
handle, remove the bread from the pan and let it cool on a wire rack.
To serve, cut the bread in half down the center, making two
rectangular loaves, then cut slices of the bread.
Storage: The bread will keep for up to 3-4 days at room temp. It can
also be frozen for up to 2 months.
Note: Dark syrup is made from sugar beets or sugar cane and closely
resembles dark corn syrup. You could use dark corn syrup, cane syrup,
sorghum, or perhaps light-flavored molasses, which will lend a
stronger flavor to the bread than the other options. I would not use
all honey or agave nectar as they will take the bread in another
direction. If those other ingredients aren't available to you, you
could mix honey and molasses (or treacle and golden syrup) in equal
parts to temper the sweetness of honey and the robust flavor of molasses.
Note:
Swedish dark baking syrup can be ordered from Sweden's Best or check
out How to Find Foods Mentioned on the Site to find it elsewhere.
Source:
"Adapted from Lux Restaurant in Stockholm, Sweden"
S(Internet Address):
"http://www.davidlebovitz.com/2013/07/sour-milk-bread-recipe/";
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Per Serving (excluding unknown items): 106 Calories; 1g Fat (4.5%
calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber;
1mg Cholesterol; 154mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.