Dark rye w/ caraway seeds
I made my first rye bread this week. The recipe was posted on "allrecipe.com" and used it only because it was a faster recipe to do as this was done on the spur of the moment.
2-1/4 cups water
1/4 cup molasses
2 tablespoons vegetable oil
2 teaspoons salt
4 cups bread flour
3 cups rye flour
The bread turned out very nice (sorry no photo this time) the final proof was in wicker baskets and looked great! The problem I had was when the the boules came out of the oven, the slashes opened up so big that the boules went a bit out of round! Is this due to the slash being too deep (I got a bit heavy with the serated knife) or maybe due to the bread not proofing long enough? Let me know if more information is needed to help get an answer. Oh, I had let the dough rise about an hour with a kitchen temp. of about 80*. The proof time was about 45 minutes.
1/4 cup and tablespoons packed brown
2 tablespoons unsweetened cocoa
3 teaspoons caraway seed14g of ADY