If you haven’t tried Swedish bread before than you are missing out. This is one of my favourite sandwich bread because it is soft, delicately flavoured with fennel and goes wonderfully well with smoked salmon. I was looking to make this bread myself for a long time but after seeing the gorgeous Sandwich cake from Amuses bouche (more on that in a later post), I had the perfect excuse to finally make it.
Source: Chic chic chocolat
235g strong white flour (bread flour)
100g rye flour
50g creme fraiche
1 tsp fine sea salt
1 tsp dried instant yeast
1 tsp baking powder
1/2 tsp fennel seeds
- Place rye flour and the fennel seeds in the Thermomix bowl and mix 10 sec/speed 10. Set aside.
- Place the water, sugar and yeast in the Thermomix bowl and warm 2 min/37C/speed 1.
- Add strong white flour + rye flour and fennel seed mix, baking powder, salt and creme fraiche to the TM bowl. Knead 6 minutes.
- Leave in the TM bowl to rise for 1 hour.
- Take out of the bowl and roll onto a lightly floured surface.
- Place on a tray lined with baking parchment or silicone sheet.
- Cover with cling film and leave to rise for 30-45 minutes in the fridge. Carine says the dough must be cold so it doesn’t shrink when being cut.
- Using a pastry ring of about 17 cm (I used an extendable pastry ring), cut out individual circles. In her blog, Carine cuts them into squares but I wanted circles to make the sandwich cake.
- Re-roll the leftover dough to cut more circles until you have 5.
- Prick with a fork all over.
- Leave on the baking tray, cover with cling film and leave to rise for 1 hour at room temperature.
- Heat a frying pan to medium heat.
- Cook each bread about 1-2 min per side until browned. Be careful not to cook too long as it would become too hard so less is more.
- Leave to cool and use for yummy sandwiches!