Honey Spiced Rye. The Rye Baker, page - 117.
So a couple of things. I only had 1% milk so I added 2 Tbs. of butter. The milk curdled, (2days away from buy, by date.) I mixed the spices with the dry instead of the wet. We shall see. I also added 1 gram of baking powder, just because. Oh I almost forgot, I had exactly 250 grams of AP flour in the house! Update: After 50 Min. I had 190F. Back in set the therm. to 199. 2 min. later, perfect. I had a little trouble releasing from the pan. Next time move vegetable oil. Looks and smells so good! I am going to try and have self control and not cut it till tomorrow.
I made the same mistake and added the spices in with the dry ingredients. I used whole milk, bakers sugar and tupelo honey. The loaf tasted great but the crust was hard and it was dense and heavy. The crumb was nice and had various sizes of air bubbles.
This was my first attempt at making a soda bread. Some research that I did afterward indicated that soda bread should be made with an acidic liquid like buttermilk or yogurt thinned with milk. I might use some baking powder next time to add some lightness to the loaf.
JAZ
I have been having trouble finding rye flour. Once I can get a more reliable supply, you inspired me to make this again. Right now I am using the rye I get sparingly in some everyday recipes.
Try War Eagle Mill in Arkansas on the web at www.wareaglemill.com
or
I just ordered (two days ago) some organic dark rye from a source through Amazon
Good luck on your next Spiced Honey Rye Loaf.
JAZ