Our HBin5 challenge this time around was Dilled Rye with White Whole Wheat and Whole Grain Rosemary Potato Dinner Rolls with a Salt Crust. Both of these breads have rye flour and I’ve discovered that people either like rye or they don’t. I’m a fan, but MJOL, not so much. I love rosemary’s strong assertive flavor, but again, MJOL’s not hip on the herbs for the most part, something about them smelling like dirty socks…huh? Anyway I digress.
I was looking forward to the Rosemary Potato Dinner Rolls. I like rosemary, I like potatoes, I like salt..hmmm recipe for perfection right? Didn’t really work for me. I liked the texture of the bread itself, but the texture of the potato chunks after baking was a little weird. Would I make them again? Probably not.
The Dilled Rye was a good bread, with nice texture and crumb, but I thought the dill flavor was muted. I used dried, so maybe that made a difference. But all in all I liked it.
Until our next baking adventure…
Fresh Ground Flour and Home Milling
2 weeks ago