what? bread?

a blog about making bread at home

light caraway rye bread

The second of June’s Mellow Bakers recipe from Dan Lepard’ The Handmade Loaf (congratulations on yesterday by the way Mr Lepard and David!) http://www.guardian.co.uk/lifeandstyle/2012/jun/22/coconut-mascarpone-cake-recipe-wedding?newsfeed=true

One where you make a ferment and leave it for a bit, then add the other stuff and make yet another brick!

Ingredients include: sour milk – didn’t have any of that so used sour cream, yeast, rye flour, caraway seeds, white flour, salt more yeast, malt – used the liquid “Roo strengthening medicine” type although I think you’re supposed to use some dried stuff, butter to slap on the top and that’s your lot.

Actually I think I need to get another loaf pan that is between a 1lb and a 2lb length and that might impact on the brickiness of some of these loaves. Output tasted OK and got eaten which is always a good thing. I used heavy rye and have been waiting to try again with light rye but got bored of waiting for an opportunity, so here’s the photos.  Today I have been baking with Einkhorn flour and that’s another story!

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One thought on “light caraway rye bread

  1. I liked this one. Less brick-like! Today I made a rye sourdough with caraway seeds from the Hadjiandreou book. it looks great (I shaped it in a round boule) but I have not tried it yet. Plan to take it to work and share with colleagues.

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