Today's bake: Brotgewürz Rye-Wheat Bread
Source: CalBeachBaker
Notes:
- None
Substitutions:
- None
Discussion: This bread is a creation of my own inspired by some of the past rye breads with scalds. It consists of ~58% rye and the remainder bread flour which makes for a lighter crumb than the last few ryes I've baked. The added Brotgewürz spice mix is a nice flavor enhancer to the sour rye taste of the crumb and the crust has a surprising crunch to it along with a slight roasted flavor. I have to say this is a nice bread to enjoy with almost all kinds of light cheeses and meats.
Make again? - Yes definitely.
Changes/Recommendations: None
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Ratings:
Note the stickiness of the dough
Tony
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Looks like a perfect rye bread to enjoy with some soup as well. Your crumb is very nice. I just posted a rye bake I recently came up with a scald as well. I was very happy with how long it prevents staling when using a scald along with some fat.
Thanks for sharing your formula and directions.
Best regards,
Ian
Thanks and you're welcome
Tony
And I know the brotgewurz will make a great addition to the flavor of the bread.
Paul
Thanks Paul, the brotgewurz really is a nice fragrant spice mix.
Tony
Those loaves look fantastic, Tony. I'm glad to see you endorsed your own formula. I hope to try it too. Rob
Good one - I'm the first to trash a bake if it doesn't work out!
Tony