Swedish Peasant Rings

Name: Swedish Peasant Rings
Yield: Yield: 3 ring-shaped loaves, 9 inches (22.5 cm) in diameter and 1 pound (455 g) in weight, plus cutouts
Ingredients: 1 pound 4 ounces (570 g) bread flour; Egg wash; 2 teaspoons (4 g) ground cumin; 2 teaspoons (4 g) crushed fennel seeds; 1 tablespoon (9 g) granulated malt extract or 2 tablespoons (40 g) honey; 2 ounces (55 g) unsalted butter, at room temperature; 1 ounce (30 g) fresh compressed yeast; 1 tablespoon (9 g) granulated malt extract or 2 tablespoons (40 g) honey; ¾ cup (180 ml) warm water (105° to 115°F/40° to 46°C); 2 teaspoons (10 ml) distilled white vinegar; 3 ounces (85 g) medium rye flour; ⅓ cup (80 ml) or 4 ounces (115 g) light corn syrup; 1½ teaspoons (8 g) salt; 3 ounces (85 g) whole wheat flour; 1 cup (240 ml) water; Whole wheat flour

Preparation info

Yield:
3
ring-shaped loaves, 9 inches in weight, plus cutouts

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This recipe contains a comparatively small amount of rye flour, so if you are looking for a heartier flavor, try the Farmer’s Rye Rings in Chapter 3. They, too, are made in the same ring shape, which was long ago done for purposes of storage. The rings could be hung from a dowel, allowing air to circulate and prevent spoilage, and also to keep the breads safe from rodents.

Ingredients

Bread
Vegetarian

Ingredients

Method