You're Not Going to Believe This!
I just returned from the French Culinary Institute where I was one of the judges for the graduating pastry class. I started speaking to one of the other judges who is the pastry chef at the terrific restaurant Aquavit in NY. I asked her where she was from and she said Sweden. So I started telling her about the bread posted below and she got really excited because she worked in that bakery!
I'm going to be retesting my version this Monday to make for my dentist who is a major bread lover. I've never brought him a loaf of bread before because he's 3 1/2 miles uptown and I always walk but carrying 1 1/4 pounds is not a big sacrifice when it's this wonderful. I'm doubling the dough because it's just too good to make only one loaf. I'll be posting it within 3 weeks time.
If anyone wants the original with the rye starter or just to compare and see how I translated it or maybe try both side by side I think I'll post that one too. It will be like taking a voyage through my brain to see how a recipe gets adapted. And I'll add a few notes as to why I did what I did.