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There is a tasty recipe for bread "rågsiktskakor" with sifted rye flour, butter, milk, syrup, yeast and spices.

I am wondering why syrup is needed, is the sugar in the milk not enough for the yeast? What would change besides maybe the taste without the syrup?

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  • What is sirup? Is it some sort of sugar syrup?
    – GdD
    Commented Sep 23, 2022 at 10:26
  • I mean "ljus sirap" whatever that is in english. Just a spelling error.
    – Emil
    Commented Sep 23, 2022 at 10:45

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The yeast feeds on the flour (after it has been broken down to sugar), not on the lactose in the milk. Too much added sugar even inhibits the yeast - although there are very few bread recipes which go into that range, maybe some richer brioches and pannetones.

Sugar is added to bread for taste and texture - and I will speak generically of "sugar" here, because the differences between adding syrup, crystal sugar, honey, etc. are minimal. The taste gets obviously more sweet. The texture becomes more cakelike - the bread is moister, less elastic, with thinner crust, and easier to brown. It is also more breakable, but in a "plump" way, not in the "short" way that is characteristic of adding fats. The crumb will have smaller, more even bubbles. In total, the whole bread tastes differently with sugar than without.

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  • Very interesting, I will try to skip the sirup next time and see if the recipe still works. I was told rye is a bit hard to break down.
    – Emil
    Commented Sep 23, 2022 at 9:43
  • Oh, it will certainly work. There are many bread recipes which don't need any enrichment, including rye breads. You may not even notice a large difference, if the sugar amount in the recipe is small in relation to the flour.
    – rumtscho
    Commented Sep 23, 2022 at 9:47

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