The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

"Light Rye" Molasses Bread Recipe

countrygirl84's picture
countrygirl84

"Light Rye" Molasses Bread Recipe

Well this bread smells great but its not quite what I was expecting. It turned out a LOT darker than the pictures in the recipe I used. I am waiting for it to cool right now so we'll see how it tastes later. I got some good rise in the oven but they kind of split open on the side. I'm thinking this was probably due to inexperienced shaping methods.


I found the recipe at


http://www.elise.com/recipes/archives/004274georges_light_rye_bread.php


I'm kind of worried my loaf is actually burnt on the ouside but I don't want to cut it yet to taste it because its still pretty hot. They don't smell burnt though.....


 

suave's picture
suave

Well it has cocoa powder and molasses in it so it's supposed to be very dark.  Judging by the color of the dough in the original post I'd say it looks about right.


 

countrygirl84's picture
countrygirl84

Yeah it tastes ok but you can really taste the molassas. I've never had anything with it in it before so I didn't know what to expect and I don't think I like it. I'll give it another try tomorrow though see if its different. It reminds me of pumpernickle bread in the texture and the look of it. I think it turned out proper and everything it just wasn't what I was going for lol, novice bread baker here :) but I'm learning so its all good. At least I haven't had any door stops yet :P

suave's picture
suave

Well, it has a lot of molasses (I mean a lot), so it is hardly surprising that molasses overpowers all other aromas.

countrygirl84's picture
countrygirl84

Yeah and I kind of thought as I was measuring the stuff out that it seemed like a lot, I even double chekced to see that I didn't misread the amount... but then I figured it would make two loaves so it would be ok... My loaf, and batter actually, looked a lot darker than the original pictures. I wonder if the molasses is different here, stronger maybe, than what you would find in North America? I'm not sure, but I don't think I'd make this one again.

suave's picture
suave

There are different types of molasses available here and they have strong taste.  I sometimes add it to rye breads but use 2-5% to flour weight, 2 more often than 5.  This recipe uses at least 20%.  Also, I would not put much trust into the color rendition of his posting.  If you look at pictures in stage 7, you'll see how in every photo there is a considerable change in color.


Mike