Swedish Rye Bread (Matnakash)

Ingredients

In this Swedish adaptation of Matnakash, we substitute some of the traditional Armenian spices with Swedish flavors. The addition of caraway seeds and fennel seeds gives the bread a distinct Nordic twist. Additionally, the use of a combination of rye and wheat flour adds a unique texture and flavor to the bread, making it more suitable for Swedish cuisine. We alse have the original recipe for Matnakash, so you can check it out.

• 2 cups (250g) rye flour 2 cups (250g) rye flour
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon caraway seeds 1 tablespoon caraway seeds
• 1 tablespoon fennel seeds 1 tablespoon fennel seeds
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1 tablespoon honey 1 tablespoon honey
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.3g
• Carbohydrates (total, sugars): 32g, 1g
• Protein: 5g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, all-purpose flour, salt, caraway seeds, and fennel seeds.
2. 2.
   In a separate small bowl, dissolve the yeast and honey in warm water. Let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture and vegetable oil into the dry ingredients. Mix well until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
8. 8.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Bake the bread in the preheated oven for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Rye flour — Rye flour has a lower gluten content compared to wheat flour, resulting in a denser texture. It is important to knead the dough well to develop the gluten and achieve a lighter loaf.
• Caraway seeds — Toasting the caraway seeds before adding them to the dough will enhance their flavor. Simply heat them in a dry skillet over medium heat for a few minutes until fragrant.
• Fennel seeds — Crushing the fennel seeds slightly with a mortar and pestle will release their aromatic oils and intensify their flavor.

Tips & Tricks

• For a more pronounced Swedish flavor, you can add a tablespoon of lingonberry jam to the dough.
• To achieve a darker crust, brush the loaf with a mixture of water and molasses before baking.
• For a decorative touch, score the top of the loaf with a sharp knife in a cross or diamond pattern before baking.
• This bread is best enjoyed fresh, but it can be stored in an airtight container for up to 3 days. Toasting slices before serving can revive the crust.

Serving advice

Serve the Swedish Rye Bread sliced and spread with butter or cream cheese. It pairs well with traditional Swedish dishes such as gravlax, pickled herring, or Swedish meatballs. It can also be enjoyed as a base for open-faced sandwiches or as a side with hearty soups and stews.

Presentation advice

To showcase the rustic charm of the Swedish Rye Bread, present it on a wooden cutting board or a traditional Swedish bread basket. Sprinkle some caraway or fennel seeds on top for an extra visual appeal.