Browse Tag

scalding

Hazelnut-Fig Loaf/Hasselpähkinä-Viikunalimppu (Finland)

Rye %: 36%
Stages: Scald, Final dough
Leaven: Instant yeast
Start to Finish: 4½-5 hours
Hands-on Time: 20-30 minutes
Yield: Two 2¾ lb/785 g loaves

Thinking about my third and final holiday bread for 2016, I decided that I wanted something halfway between the savory Christmas Crispbread and sweet Bavarian Ketzapiren I’d already posted. This Hazelnut-Fig Loaf immediately came to mind. Like many Finnish Christmas loaves, this one is based on a mixed wheat-rye dough, sweetened with syrup and enhanced with the sweet-bitter notes of roasted barley malt. What sets this one apart is its use of chopped figs and hazelnuts, sunflower seeds and coarse rye meal. All of these combine to produce a coarse, complex mouth feel that plays beautifully against an equally complex flavor profile of understated sweetness, nuttiness, coffee and subtle sour. Keep Reading

On Scalds and Scalding

Rye flour and red rye malt scald for Moscow Rye
Rye flour and red rye malt scald for Moscow Rye

Not long ago I was surprised and pleased to find myself, my new book (The Rye Baker) and this blog mentioned in a Washington Post food article titled “Why are some rye breads scalded?” By way of defining a scald, the author posted a link to the British blog Virtuous Bread that describes the how-tos of scalding and concludes – rightly so – that the technique produces a “gorgeous bread” with a crumb that’s “soft and chewy as if there was a lot of fat in it.”

From my point of view, the article was a very good start, but only part of a more complex and nuanced story. Keep Reading