November 27, 2011 - 3:35pm
Caraway Rye
I didn’t have time to get creative this week so I flipped through Hamelman’s Bread and settled on the 40% rye with caraway seeds. The only significant change I made was to leave out the yeast. The rye sour (all of the rye flour is prefermented) raised the bread just fine on its own, it just took longer.
What a nice bread this is! The flavor of all that prefermented rye is nicely complimented by the caraway seeds. This is going to make great sandwiches all week. (And, don’t be put off by the yellowish color, that’s just me not getting the white balance quite right on the camera.)
Marcus
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It just begs for some pastrami.
Thanks, Louie! But, would you be terribly disappointed if I said I’m a vegetarian? That does sound awfully good, though.
Marcus
I love this bread as a bloomer Marcus.
We made this and turned it into Garlic Bread to serve with the daily soup in our cafe back in the 80s.
Your version looks fantastic
Best wishes
Andy
Thank you, Andy. OK, as long as I’m bursting bubbles would you believe I’m allergic to garlic?!? Ridiculous but true. Boy, do I miss garlic bread sometimes, and now that you mention it this would be a great bread to use.
I love the wholemeal pain au levain in you last post, by the way. One of my favorites! I’ve been having a tough time keeping up with posts now that the winter season has begun, but I really need to take a second and say how beautiful those are. Inspiring!
Marcus
Yum ...
Can smell the caraway in my mind ...
Classic combination ... Looks great.
Cheers, Phil
Very nice of you, Phil, thanks! The caraway really makes this bread.
As I mentioned in Andy’s reply, I haven’t been keeping up well enough around here, but your Any Grain Sourdough stopped me in my tracks. Marvelous! I don't think that even my bread-crazed imagination could ever do the flavor justice.
Marcus
Nice to wake up to your loaves, they take the chill out of my frosty morning. Fantastic crumb, the aroma must be outstanding! I'd love some toasted with melting butter and cinnamon right now.
Thanks, Mini. I just had some for breakfast, but you're making me hungry all over again!
Marcus
Inviting crust and crumb! Inspirational : ) lovely bake!
Sylvia
Thank you so much, Sylvia. This one is going into my regular line-up, no question.
Marcus