Baking - Breads

Rye Bread

I get confused sometimes about rye bread. Some have caraway seeds, some don’t; some have a sour dough base, some don’t; some loaves are round, some are long; some are dark, some are light, some are marble; and some I like, some I don’t. There’s a farm market bakery I get a lot of bread from and they sometimes make a dark rye bread that I really like. It’s got a nice chewy texture, no seeds, and no sour taste. That’s my kind of rye. Unfortunately it hasn’t been a very popular product, so they will only make it if someone specially orders it.

I have been rather lazy in my bread baking lately, so I have been getting a lot of my bread at the market; but the rye is also more of a specialty bread, so it is more expensive. I decided to take the plunge and try to make some myself.

As I mentioned a couple weeks ago I made one attempt that failed. Well, it failed in the sense that the bread totally sank into a couple very flat loaves, but the taste and texture were quite good. We were still able to use it for sandwiches.

I didn’t give up. A couple weeks later I tried a different recipe, and it came out very well. It used a mix of unbleached all purpose flour, whole wheat flour, and rye flour (equal parts of each), and it used dark beer. The beer gave the bread a richer flavour, and the texture was nice and chewy. I was very happy with how it turned out, and will be making it one of my regular bread recipes!

 

Baking - Breads

Mixer in Action!

I finally got around to christening my new mixer. I opted to make one of the bread recipes from the little book that came with the machine, just to get a feel for using it again. It was a very simple white bread recipe that actually rose in the fridge!

The dough was mixed for about 8 minutes, then left to rest in the bowl for 20. After that it was divided in two, and rolled into loaves. The loaves were put in the fridge, and the recipe said they could stay there for two to 12 hours before baking. I did the minimum, because I wanted my bread as soon as possible! I was surprised at how much the dough rose in the cold.

Then the loaves were baked, and I reveled in the smell of fresh bread baking. And of course, as soon as it was cool enough to touch I sliced a piece off, slathered it with butter and savoured every bite! It’s good to be baking again!