The thirty-seventh Bread Baker's Apprentice challenge (from the book by the same name authored by Peter Reinhart) is Swedish Rye (Limpa), and is found on pages 257-258. I made a half portion of this bread, which was one small loaf, as I wasn't sure how well-received this was going to be with anise and fennel in it, turns out it was very well-received, surprisingly light and delicious.
The ingredients: water, molasses, dried orange peel, ground aniseeds, ground fennel seeds, ground cardamom, barm, white rye flour, bread flour, instant yeast, salt, brown sugar, vegetable oil and an egg white for the egg wash for the top of the loaf.
This is a two-day bread: four hours on the first day to make the sponge (and also the barm if you don't have any of that hanging around), and another approximately five hours for the assembly, rising times, forming, and baking on the second day. I managed to again talk Margaret into baking it with me as it is always more enjoyable to be baking along with someone else, we were both skeptical at how this was going to taste, and both surprised at how much we liked it.
The flavors do not overpower the bread taste at all, rather they just add a nice little something to it. It was good eating out of hand, was also nice toasted, and it made a lovely grilled cheese sandwich using Swiss cheese and caramelized onions. I think I might make this one again sometime. (And yes, I know the top photo is not good, between the shiny finish from the egg wash and the camera flash at night, it didn't stand much of a chance. Ah, well, proof I made it!)
You can visit the main group and marvel the breads. I'm getting there...Slow and Steady. Our next challenge: Tuscan Bread found on pages 259-260.
