The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A really good rye - it's those caraway seeds and the slash on top

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108 breads's picture
108 breads

A really good rye - it's those caraway seeds and the slash on top

Nothing fancy, but the bread turned out very nice. My daughter called me at work to tell me how good it is. For the first time, she has requested a rye bread (instead of the usual challah) to take back to school. Those caraway seeds make a big difference. The link has a full description of the process and even includes a picture of alien bakers outside a bakery in Roswell, N.M. Read on at http://108breads.blogspot.com/2013/06/breads-26-getting-closer-to-rye.html

P.S. I would have included a picture of the Roswell bakery, but it is on my other computer.

dabrownman's picture
dabrownman

hydration this would be a sticky, gooey mess to work with.  I'm guessing you added enough flour to get it to 80% hydration and make it workable.  Wish we could see the star - what an exciting slash!  It has to be very fine tasting bread.  One of my favorite combination of flours.  We love aliens around here too!

Happy baking,