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: 2 teaspoons (4 g) ground cumin; 2 ounces (55 g) unsalted butter, at room temperature; Egg wash; 1 pound 4 ounces (570 g) bread flour; 2 teaspoons (4 g) crushed fennel seeds; Whole wheat flour; 1 tablespoon (9 g) granulated malt extract or 2 tablespoons (40 g) honey; 3 ounces (85 g) medium rye flour; 3 ounces (85 g) whole wheat flour; 1½ teaspoons (8 g) salt; 1 cup (240 ml) water; 2 teaspoons (10 ml) distilled white vinegar; ¾ cup (180 ml) warm water (105° to 115°F/40° to 46°C); 1 ounce (30 g) fresh compressed yeast; ⅓ cup (80 ml) or 4 ounces (115 g) light corn syrup

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.