The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New fan of MiniOven's rye

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HokeyPokey's picture
HokeyPokey

New fan of MiniOven's rye

I decided to venture into rye baking last weekend, and tried a couple of recipes - Seeded Rye from Bread Matters and MiniOven 100% Rye.

 

I just say - OMG!! Mini's recipe is amazing!! AMAZING, I tell you, so light and tangy, and great texture, I almost didn't believe that it was pure rye bread. I am sooooo making it again!!

Here is a photo of the result, and you can read more in my blog on http://www.messybaker.blogspot.com/

A huge thank you to MiniOven, I am a huge fan

Mini Oven's picture
Mini Oven

A drastic change in my basic recipe.  Increased sourdough starter might explain the sunken top of the loaf as well as the light color of the crust.  If sticking to these changes, fermenting times shorten so I suggest shorter rise times and a smaller loaf pan for the next bake.  

 

HokeyPokey's picture
HokeyPokey

Mini, I thought the taste of the bread was trully amazing, and I am keen to try your original recipe still. Just need to get myself organised and get more rye starter going.