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.
Fresh Ground Flour and Home Milling
2 weeks ago