Since Swedish Rye requires a sourdough barm, I'm not sure why Peter didn't include it on his section on sourdough. This recipe involves some new spices that I've never baked with, including ground aniseeds and cardamom, as well as ground fennel. The dough pre-dough sponge also involved some orange oil and molasses which invariably ends up giving a nice twist to the final loaf. Despite calling for rye flour, the dough wasn't too difficult to work with and the final loaf had a very pleasant rise. When we broke into the loaf, the tender crumb oozed with molasses goodness and the spices gave some nice after-tones. My coworker's enjoyed the bread as did the family and this is a dough that I'd definitely consider making again. Even with the rye flour (more on that in a later post).
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