Prairie Gold Rye Bread
Here is my first "small" loaf of rye bread. It came in at 4 pounds 3.3 ounces hot out of the oven. It was made with flour milled at home using Prairie Gold wheat. I find that this is an exceptional bread making grain, perhaps the finest that I have ever used. The texture and flavor are outstanding.
I use the no-knead bread making method. I had been using a 7-quart Lodge Dutch oven, but my hands were starting to object so I bought a smaller 5-quart Lodge Dutch oven. It made my day. The only problem is that I've yet to be able to do away with the wrinkles on the sides. As the dough must be placed into a 450°F Dutch oven I hesitate to use my hands, so I use a large egg flipper to ease the dough into place. By the way, the loaves that I made in the 7-quart Dutch oven ended up being 6 pounds. Great bread!