The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

[ITJB Challenge] - Week 5: Honey Cake

loydb's picture
loydb

[ITJB Challenge] - Week 5: Honey Cake

I'm almost caught up! It's week 5 in the Inside the Jewish Bakery Challenge - Semester 1. This week was Honey Cake.  

This called for white rye flour. To make it, I milled whole rye and then sifted to 80% extraction. I think the walnuts were a little heavy, the centers never really rose even after 3 hours of cooking. Almonds may have been a better choice.

In spite of it being a really runny, gummy, goopy batter, it baked up incredibly light, and not nearly as sweet as I would have anticipated from the pound of honey in it. There is no gumminess at all.

Comments

varda's picture
varda

Makes we want to make it again.   Did you use the buckwheat honey?   I thought it gave it a very unique flavor.  -Varda

loydb's picture
loydb

No, I used local wildflower honey. I'm not sure where to score buckwheat honey in these parts...

FlourChild's picture
FlourChild

That looks great- and so interesting, I haven't seen rye in a sweet bread before.  Is it a quick bread?  or yeasted?

loydb's picture
loydb

No yeast involved, just some baking soda. I was a little skeptical about 100% rye as well, but it came out fantastic.