The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Rye Test 9B

pmccool's picture
pmccool

Rye Test 9B

It is said that all good things must come to an end.  And so, herewith, is my last post from the Group B rye breads recipe testing.

Ginger-Plum Bread

Scalded-Rye Bread

Paul

Apple Betty's picture
Apple Betty

What a nice combination ginger-plum and rye.  I bet that one tastes really good.  The scalded rye crumb looks good and moist.  I'm not a fan of the burnt crust.  One of my last rye bakes was burnt and needed to be sawed, but the crumb and the flavor were very good.  In seeing a lot of other ryes not in the testing this appears to be a characteristic of some.  To each his/her own.  BTW... nice Christmas presents you received to include spending time with the kids and grandchildren.  Happy New Year to you and your family and happy baking.

pmccool's picture
pmccool

My comment to Stan on the Ginger-Plum bread was "More ginger and more plums, please."  Very nice bread.

I may like the Scalded Rye even better.  The flavors are as deep as the color.  Some American ham, French cheese, and German-style mustard on this Russian bread was a wonderful thing.  

Thanks for your well wishes.  Having family at home was lovely.  We were reminded again that child-rearing is best handled by the young and inexperienced; they at least have energy. 

I hope your new year is off to a wonderful start. 

Paul

Paddyscake's picture
Paddyscake

for getting to the finish line. I found this an interesting experience..a lot more more work than wheat breads. With that said, I am happy we are at the end.

 

pmccool's picture
pmccool

At the same time, there is a certain wistfulness.  I am ready to bake some wheat breads again, so I will probably get over it as soon as I get my hands in some dough. 

Paul