📝 About This Recipe
This Skållat Rågbröd is a masterpiece of Scandinavian baking, utilizing the ancient 'scalding' technique to unlock a deep, malty sweetness and an incredibly moist, long-lasting crumb. By pouring boiling water over dark rye flour and spices, we gelatinize the starches, resulting in a bread that is naturally fragrant with anise and fennel. It is a hearty, soulful loaf that captures the essence of a Swedish winter morning, offering a perfect balance between rustic texture and refined botanical notes.
🥗 Ingredients
The Scalding (Skållning)
- 300 grams Dark Rye Flour (finely ground)
- 1 tablespoon Anise Seeds (crushed in a mortar)
- 1 tablespoon Fennel Seeds (crushed in a mortar)
- 600 ml Water (boiling hot)
The Dough (Degen)
- 150 grams Active Sourdough Starter (rye or wheat-based)
- 200 grams Dark Rye Flour
- 500 grams High-Protein Bread Flour (plus extra for dusting)
- 100 grams Dark Molasses or Treacle (for color and depth)
- 20 grams Sea Salt (fine)
- 150 ml Lukewarm Water (approx. 30°C/85°F)
- 10 grams Fresh Yeast (optional, for a more reliable rise)
👨🍳 Instructions
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1
Begin the scalding process the evening before you plan to bake. Place 300g of dark rye flour and the crushed spices in a large, heat-proof bowl.
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2
Pour the 600ml of boiling water over the flour and spices. Stir vigorously with a wooden spoon until a thick, smooth paste forms. Cover with plastic wrap and let it sit at room temperature overnight (8-12 hours).
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3
The next morning, the scald should be sweet-smelling and cool. Transfer this mixture into the bowl of a stand mixer.
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4
Dissolve the fresh yeast (if using) into the 150ml of lukewarm water and add it to the bowl along with the sourdough starter and molasses.
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5
Add the remaining rye flour, bread flour, and salt. Attach the dough hook and mix on low speed for 2-3 minutes to combine.
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6
Increase the speed to medium and knead for about 10-12 minutes. Rye dough is stickier than wheat dough; don't be tempted to add too much extra flour. It should be elastic but still tacky.
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7
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for 2 to 3 hours, or until it has nearly doubled in size.
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8
Turn the dough out onto a floured surface. Divide it into two equal portions and gently shape them into oblong loaves (limpor).
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9
Place the loaves into greased 1.5-liter loaf tins or on a baking sheet lined with parchment paper. Cover and let rise for another 60-90 minutes.
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10
Preheat your oven to 250°C (480°F). Place a shallow pan at the bottom of the oven to prepare for steam.
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11
Prick the tops of the loaves with a fork and brush lightly with water. Slide the loaves into the oven and pour a cup of cold water into the bottom pan to create steam.
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12
Immediately lower the temperature to 200°C (400°F). Bake for 50-60 minutes. The bread is done when the internal temperature reaches 98°C (208°F).
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13
Remove the loaves from the oven and brush the crusts with a little water or melted butter for a softer finish. Let them cool completely on a wire rack before slicing.
💡 Chef's Tips
Always use boiling water for the scald; if the water isn't hot enough, the starches won't gelatinize properly. Rye bread is notoriously sticky; use wet hands or a wet dough scraper to handle it more easily. For a deeper flavor, replace the molasses with Swedish 'mörk sirap' (dark syrup) if you can find it. Do not cut the bread while hot! Rye bread needs time for the structure to set; waiting at least 6 hours (or until the next day) is best. If your starter is very young, the optional fresh yeast ensures the heavy rye flour lifts properly.
🍽️ Serving Suggestions
Serve thick slices with high-quality salted butter and a slice of aged Västerbottensost cheese. Top with cold-smoked salmon, a dollop of crème fraîche, and fresh dill for a classic smörgås. Pairs beautifully with a warm bowl of Swedish yellow pea soup (ärtsoppa). Enjoy alongside a glass of cold milk or a robust Scandinavian craft porter. Lightly toast the next day and serve with orange marmalade for a sweet and spicy contrast.