Monday, January 17, 2011

Dilled Rye with White Whole Wheat and 100% Whole Grain Rosemary Potato Dinner Rolls with a Salt Crust

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…

9 comments:

Danielle said...

they look great!! I put my dill rye dough together today (and added caraway seed and parsley along with the dill). Not so sure if I'm going to do the rosemary one....unless I shred the potatoes or something. This is the second time I've heard a negative response about the potato chunks.

Guff said...

You got a much better rise on your rolls than I. And your loaf looks perfect. I agree on both the potato chunks and the muted dill. I too used dried, but based on past experience I think much of it has to do with the whole wheat flour, which tends to mute (override?) other flavors.

Judy's Bakery & Test Kitchen said...
This comment has been removed by the author.
Judy's Bakery & Test Kitchen said...

Really nice, Elwood!!! I agree about the dill taste being very muted. The use of white wheat flour didn't help.

My hubby, after tasting that bread, asked if we could have some non-whole wheat flour breads sometime. He misses breads like french breads!

Michelle said...

I'm thinking the amount of dill should have been at least doubled.

I add potato to many of my breads but I mashed the potato and it helps with the rise quite a bit.

I just love the plate with the dog on it!!!

Michelle

Melanie said...

Beautiful looking breads!!! I don't think I'm going to try the rolls, but yours look delicious. It's just too hard trying to scale down a recipe that big for just two people. I hope my dilled rye loaf looks as nice as yours.

Clarice said...

Well, I will tell you that your rolls look better than my "golf balls"...Your dill loaf look nice, even if the flavor was muted. I'm glad your keeping up with your baking!

Carolyn™ said...

I often double the amount of dough for rolls as I have had a few golf ball ones as well. The loaf looks good.

Lisa said...

Your breads here are gorgeous! I don't care for dill in my bread but the rosemary potato bread is one of our favorites. I put a good deal of roasted garlic in it as well. I made mine from the BBA as well as HB in 5. I got the Jeffery Hamelman Bread book for Christmas. I joined in a BBA baking challenge with the organizer Chris at www.akuindeed.com He does a great commentary along with many photos. Being involved in the challenge helps me focus on getting to the baking rather than wallering in te deliberating over recipes in various books. Brioche is next... MMMmmmmm . . ..challenging, oh yes!

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