It was time to clear out some of the flotsam and jetsam of flour remnants. It was also time to unwind after several weeks of "disciplined" baking.
So, into the dough went WW bread flour, WW turkey red flour, whole white wheat flour, pumpernickel rye, medium rye (I think), molasses and caraway seeds. And to top it off I dug out the ancient bottle of Jaegermeister that has been lurking in the dark depths of my freezer for more years than I can remember and threw in a shot of that as well. I seem to have reached a point in my life where actually drinking the stuff has really lost its appeal. But, the first time I combined German breadspice and molasses in my rye bread I noticed that the sweet, herbal flavor was very similar to the black stuff in the green bottle... and also Ricola cough drops now that I think about it. So it was only a matter of time before it ended up in the bread. The Jaegermeister, not the cough drops.
So I doubled the recipe, threw it all together and made a big, ol' loaf of this:
And it actually turned out really tasty.
To follow-up on a previous post: Sometimes it really is enough just to show up.
These two loaves went to the fair. Embarassingly underproofed and really dense. But they won their classes. I'm pretty sure they were the only breads in their classes!! Because I couldn't find a second place entry in either one. There is no shame in cherry-picking!!
And more bagels! This time with almost all KA whole white wheat flour to lighten things up a bit. I was also able to locate the one jar of barley malt syrup in the area and make it mine. Then underestimated the oven-spring and all the holes closed up! But oh, what a difference in flavor