Spice Loaf
October 21, 2015
There are many this kind of spice loaf recipes, but I developed this recipe a long time, adapting it until I was totally satisfied with the end result.
This recipe will give you one small bread, because Spice Loaf doesn't last very long. Fortunately you can always toast the slices if the bread is a little stale.
1 small loaf
2,5 dl (1 cup) buttermilk
25 g fresh yeast
0,75 tsp salt
0,5 dl (70 g) Scandinavian dark syrup or American light molasses
2 tsp Seville orange peel, powdered
1 tsp anise seed
2 tbsp caraway
3 dl (165 g) rye flour
about 4 dl (220 g) dark wheat flour
Stir the yeast, salt and syrup into the lukewarm buttermilk. Add spices and rye flour. Gradually mix in the wheat flour and knead the dough for 6–8 minutes.
Cover and leave to rise at room temperature for an hour or so.
Stir the yeast, salt and syrup into the lukewarm buttermilk. Add spices and rye flour. Gradually mix in the wheat flour and knead the dough for 6–8 minutes.
Cover and leave to rise at room temperature for an hour or so.
Turn the dough out onto a lightly floured surface and knead it gently. Shape the dough into a long loaf and put it into an oiled tin.
Cover and leave to rise at room temperature for 45 minutes.
Preheat the oven to 175°C. Bake for 60–70 minutes. The bread is ready if it sounds hollow, when you knock on its base.
Take the loaf out of the tin, cover and let cool on a wire rack.
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