First Rye in 15 years or so

Many years ago I ventured into rye baking. Because I had no idea about the special requirements I failed miserably. The breads tasted good but boy, did they look bad.

In hindsight a good decision was made to purchase the book, The Rye Baker, by Stan Ginsberg, aka TFL User “Elagins”. A great deal of information that is unique to rye grain is explained and made clear.

I emailed Stan and he was grieved to learn that the NY Corn Rye would be baked in a Pullman Pan. Although sacrilegious, I am baking for utilitarian purposes (Coronavirus Pandemic). I was able to get 42 slices from the loaf baked in the large Pullman. Maybe when things go back to normal the breads will be baked as intended to honor their history.

The flavor exhibited a nice tang with a solid chew. The caraways seeds complimented the rye grain in every way, but the flavor is very strong. Even though the bread was sliced thinly (less carbs and calories) it was substantial. 

The slices were frozen separately on a cooling rack (image below and on the right), then placed in a large ZipLok in the freezer.

     


There will be more rye bread in my future...

Danny