Tuesday, June 15, 2010

Light Rye Bread

In general, rye bread is not one of my favorites. It can turn out heavy or gummy. It is fairly easy to overwork. Still, a light, well made rye is a joy. I particularly like rye toast spread with crunchy peanut butter. So Hamelman's promise of a "Light" Rye Bread was tempting.

The first hurdle, however was flour. The recipe calls for high-gluten flour and I'd used up the last that I had. So, as described in the previous post, I mixed my own. Aside from this, I stuck very close to the recipe sprinkling the bread with caraway seeds after misting the top. I was rewarded with a wonderful light rye bread.

The second time around, I decided to try using a loaf pan. I also omitted the caraway seeds. The results were acceptable, but not spectacular. The loaf did not rise as well an was a little dense. Apart from the pan, it doesn't seem that I did anything different. Perhaps this is just a temperamental loaf. But I certainly won't use a loaf pan again.

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