Sunday, February 20, 2011

Whole Grain Rye Bread

Isn’t it interesting that our challenge this time around for HBin5 was rye, and in my bread baking class this week we made rye. Both pretty much standard, rye flour, bread four and of course caraway seeds. I like rye, MJOL not so much, but he did want to cut it and try it while it was still warm. Isn’t that a universal desire? But, as we are always told, if you cut it while it’s warm, it will be gummy. OK, I get it, but warm bread, smeared with butter, sometimes you just have to go for it.

This dough was a little sticky, but I’ve often found rye to be that way. Adding too much more flour is always a temptation that I have to squelch. This bread smelled really good while it was baking and I thought it turned out well. I am giving it away as a gift today, since I have 2 loaves of sourdough and another loaf of rye already in the kitchen.

Until our next baking adventure.


Danielle said...

I really enjoyed this bread! (haven't posted mine yet) Your bread looks fantastic!

Mama Peck said...

I'm with Danielle- your bread really does look wonderful. I like to eat warm bread too but cutting it really does make it gummy. If you really just can't resist- a dear old lady taught me the secret. Don't cut it, tear it. Just pull off a chunk, slather it in butter and enjoy. (It doesn't look as pretty but it sure is good!)

Cathy (breadexperience) said...

I'm with you, the temptation to cut bread while it's warm is just too strong. I'll have to try Mama Peck's suggestion next time I just can't wait.

Guff said...

I am down for tearing, too. But just butter? What about honey! Great looking loaf.

Michelle said...


Your loaf is a wonderful shape. I think Rye is a little on the moist side too, maybe that's way it tastes so great toasted and loaded up with butter!

Sounds like your having a great time in the bread making class! Keep us updated and any tips you can pass along to our discussion list would be great!


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