 Submitted by Bart on October 4, 2007 - 12:03pm
Well, this one came out really nice. Once again I have found that also this bread
has a great taste. One small thing though : I did not found 'cracked rye' in the store
so I replaced it with rye flour. Let me know what you guys think.
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Re: Coarse Grained Loaf and Cracked Rye
First, the loaf looks great.
In the US, cracked rye can be ordered directly from Bob's Red Mill on-line. I have only seen it once or twice in supermarket that had a huge display of BRM products, so I mail order it.
sPh
Thanks for the feedback, I
Thanks for the feedback, I live in Europe though. Tomorrow I should visit
a specialised store, so let's hope they have it available.
Bart, your loaf looks great perched
on your bread cutting machine! I found a Bio-laden with all kinds of specialty flours. I've got my Google rigged for English and German.
Mini O
:)
:)
Mini O, thanks for the tip,
Mini O, thanks for the tip, will google for it (in German), allthough I should be able to find it in a store over here.
Great for autumn
--or what is passing rather woefully for autumn in the northeast U.S.
What a nice-looking loaf. Have you tried many of Dan's recipes, and are you happy with this book overall? If they generally turn out like that one, I better pick up a copy.
Well, this is my 4th loaf I
Well, this is my 4th loaf I have made. All had a great taste, and I do like the book very much!
There are a couple of errors in the book (you should find some info about those on this site) but I can highly recommend it. I like the book a lot.
yes, they scared me off
It was the errors that made me drag my feet, but you're doing some excellent advertising.
Picture perfect...
Beautiful loaf! I have the same slicer, but have never used it to slice bread. Do you use it for that purpose?
Yeah, I use the Kenwood
Yeah, I use the Kenwood slicer. It works okay, allthough there might be better ones available.
Mine is a Krups..
huh, looks exactly like mine. In any case, beautiful loaf of bread!
Mooi brood Bart!
Dank U! ;-) The
Dank U! ;-)
The Orange/Brown is the cracked wheat. I will try to post a pic of it later.
Nothing else going on here. I made the dough in the Kitchen Aid.
Fantastic...
Outstanding, big loaf, Bart. Beautiful color and I must say it looks delicious.
I was just noting a recipe I want to make calling for cracked rye and I didn't know what that meant. What does it mean?
Browndog, the book is really great even with some errors it is a beautifully put together book with interesting recipes and great stories about the bread. It must be the most daunting task to write a book like this. Go for it! Honestly, I really think you'd like it.
Re: cracked rye
Cracked rye is one step down from the whole rye berry. The berries are crushed into 3-4 pieces. At least from my supplier it is sometimes hard to tell the cracked berries from the whole berries. The next step down is rye meal where the berries a crushed to a greater degree - say 8-12 pieces per berry. I believe this is usually called pumpernickel in Europe. The next degree of milling is a very coarse whole-grain flour; this is called pumpernickel by some suppliers in the US. Then comes whole grain dark rye and from there to medium and light.
Chopped rye (or rye chops) is similar to cracked rye except that the berries are cut with knife blades rather than being crushed.
sPh
Cracked rye
Thanks, sphealey, I appreciate the info.
Beautiful bread Bart
Your bread is beautiful and looks delicious.
Rye berries!
Thanks for the feedback!
Today I found whole rye berries!
I guess I need to crush them myself if I want to make this one again.
Should be doable.
Thanks a lot for all the feedback. Today the loaves weren't as good.
I made two multigrain breads from the Nancy Silverton book. I overproofed because
I had to do some shopping and I came home very late. The loaves were overproofed.
Oh well, next time better.
The bread looks great. The
The bread looks great. The title made me smile. My Norwegian grandmother made wonderful white bread, and only white bread. But then she married into an English-American family. I'll try to find out what kind of bread her mother made. I don't know if 100 years ago, Norwegians in Wisconsin were total white flour converts.
And the slicer - I'm so glad to see that. I imagine it gets nice even slices, at least on heavy breads. Have you ever tried it with a very light textured loaf? We normally only get ours out to slice big roasts into sandwich meat for the freezer. I need to try it for bread sometime.
Quote:And the slicer - I'm
KipperCat, Thanks for the feedback. Great to hear that story about your grandmother.
About the slicer, yes it gets nice even slices, but I found out that if I cut the loaf the next day it is much easier than slicing it after a few hours. I guess that is normal, because if it is too fresh it is hard to get a good slice. Yes, I have tried it with a very light textured loaf but it sometimes is hard to get a decent slice because the last piece of the crust won't have a clean cut.
If I sliced an entire loaf
If I sliced an entire loaf by hand, and only had one funny slice I think I'd be happy!