The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


KipperCat's picture

After seeing so many lovely rye loaves here, I wanted one for dinner. Since I didn't have time (or enough yeast) for a yeast bread, I decided to try and find a quick bread recipe online. This was a bit sweet for my taste, but I might make it again with less honey. With the sweetness, I quite enjoyed it for breakfast the next morning. I'm also going to order the deli rye flavor enhancer from King Arthur for future loaves - whether yeasted or quick.

2 teaspoons caraway seeds
1/2 cup all-purpose flour (I used all WW pastry flour ~kip)
1/2 cup whole wheat pastry flour (or use all-purpose flour)
1 cup rye flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup melted butter
2 eggs
1/4 cup honey
3/4 cup buttermilk (plus 2 tablespoons to account for extra WW flour ~kip)

Preheat oven to 350 degrees. Grease an 8-inch round cake pan.

Toast the caraway seeds in a small dry skillet over medium-high heat for 2 or 3 minutes, or until fragrant. Transfer to a small plate to cool; set aside. (I ground these in a spice grinder before adding to the flour mix. ~kip)

Combine the flours with the baking powder, baking soda, toasted caraway seeds and salt in a medium mixing bowl.

In a separate bowl, whisk together the melted butter, eggs, honey and buttermilk. Stir liquid ingredients into flour mixture until just blended. Do not overmix; the batter will be lumpy. Pour into prepared pan.

Bake 40-45 minutes until top springs back when touched lightly. Cool slightly in the pan, cut into wedges and serve warm, if desired.

This bread is especially good warm. To reheat later, wrap a wedge loosely in a paper towel and microwave on half heat for 20-30 seconds.

Floydm's picture

I'm wiped out tonight. Had a great weekend taking the kids camping for the first time, rafting down the Sandy River, and generally enjoying summertime.

Nevertheless, I baked. Well? No, not at all. I made a mess of most everything I touched, but they still tasted quite good.

(Perhaps that could be a a new motto for the site: "Artisan Baking: Because even your mistakes are tasty!")

I tried a bunch of recipes from Daniel Leader's soon-to-be-released book Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers. As I said, I screwed them all up, but that isn't the books fault, that was me thinking "Oh, I can make it down the river in time to not overproof the loaves." I was wrong. I also mixed up my whole wheat starter and my rye starter, so my final rye and whole wheat breads ended up tasting quite a bit like one another.

Picture time.

french breadsSimple French Bread Loaves

rye breadsPolish Rye Bread

rye bread insideInside the Rye (with Caraway)

I'll write up a real review in the next few days, but I definitely think the Daniel Leader book is a winner. Solid recipes, nice design and typography, very accessible. Definitely a good one, and going to give Peter Reinhart's new book a run for bakers interested in whole grain baking's money this fall.

I also baked an Orange Honey Prune bread from Beth Hensberger's The Bread Bible. Convenient since, as zainaba22 pointed out, the theme of this month's bread baking day is bread with fruit.

prune bread

Very good stuff. I'll post the recipe in the next couple of days.

Rosalie's picture

Starting the Starter

July 14, 2007 - 5:18pm -- Rosalie

Now that I've invested in a NutriMill and tons of whole grains, I figure I'm going to be baking bread more often now.  I'm trying to adjust my eating routines so I can eat more bread and still lose the 10 pounds I need to lose.  Maybe just bread and water.  No, I need some fruits and vegetables too.

Anyway, I thought that I might try another sourdough starter.  My past ones have been failures due to extreme neglect.  Now's the time to try again.  But I want to start my own starter.  There's no fun in using someone else's starter.

reschaff's picture

German Schwarzbrot

July 1, 2007 - 8:01pm -- reschaff

Hi, all.  I'm new around here, but thought maybe someone here could help me out.

More than 20 years ago I was an exchange student in Wurzburg, Germany (in lower Franconia).  The staple bread in the home I lived in was known as Schwarzbrot (black bread).  I'm not sure if it is native to that area or to Rhineland-Pfalz (my host-father was from there).  Anyway, it was round, strongly flavored, and very dark brown and some loaves were enormous.  I once saw a 2 kg loaf!

danmerk's picture

Marble Rye - help me with this recipe

June 28, 2007 - 8:41am -- danmerk

Can someone help me create a marble rye recipe? I am looking for a lighter crumb than my normal sourdough as this will be a few loaves for friends. Here is what I was planning on doing.

Use a refreshed starter and build to 200g (used to split for seperate levains)

Rye Bread

400g white flour
200g rye flour
16g salt
400g water


400g white flour
200g rye flour
16g salt
100g molasses
5g cocoa powder
375g water

alaskawill's picture


June 27, 2007 - 11:50pm -- alaskawill

Here at Brigitte's Bavarian Bed und Breakfast we serve 2 kinds of sourdough breads: a spring wheat and one rye.

When the starter is big enough to ad the flour, spices, salt, beer, and nettle, after mixing the dough rises in the sauna -

then gets transfered into 3 cast iron pots to rise one more time befor baking in the oven for 2.5 hr.


Taxonomy upgrade extras: 
xabanga's picture

Rye flour substitute

June 25, 2007 - 7:47pm -- xabanga

What would be a good rye flour substitute for a sourdough bread recipe. I've got a family member who does not like the taste of rye. Would substituting the rye for whole wheat or spelt flour affect the dough and the baking? (ie: amount of water, etc.)

Thanks for any insight!

subfuscpersona's picture

article on using whole grain flours (San Francisco Baking Institute newsletter)

June 14, 2007 - 5:18am -- subfuscpersona

Interesting article in Winter 07 newsletter from San Francisco Baking Institute on using whole grain flours in bread formulas. Discusses types of whole grain flours, effects on gluten development and suggests adjustments for water content and mixing times. The link is

Uberkermit's picture

Hamelman's Vollkornbrot recipe

June 7, 2007 - 10:34am -- Uberkermit

Hi folks,

I am in the process of trying out Jeffrey Hamelman's recipe for Vollkornbrot, prompted by a German friend's whining about the lack of real rye bread in this country. In the process, I came across a mistake in the recipe for preparing the sourdough starter. The starter recipe as printed (Hamelman, 2004; p. 217) calls for 3 5/8 cups of rye meal, 5/8 cups water, and 2T + 1stp mature sourdough culture. However, if you prepare this you will end up with dry crumbles of rye flour, definitely not a viable starter.


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