The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Whole Rye, whole wheat, AP loaf

semolina_man's picture
semolina_man

Whole Rye, whole wheat, AP loaf

Yesterday's bake.  Equal parts whole rye, whole wheat and AP flours.  Formula per Tom Cat's semolina Filone from this site.  Baked 1 hr 15 min at 415F.  Handful of ice cubes thrown in the oven at start of baking.

Good rye and WW flavor.  Creamy crumb and thin crunchy crust.  

 

semolina_man's picture
semolina_man

 

Ru007's picture
Ru007

Great job, i'm sure it was tasty :)

semolina_man's picture
semolina_man

Thanks Ru!  Very tasty as a breakfast (toasted with butter and honey) and dinner (untoasted with butter) accompaniment.