November 4, 2014 - 5:14pm
Rye Test, Week 1, C
Finally have a few pics to share..Deli Rye
and Black Bread
Both very easy and tasty. I'm not quite sure why they call this Black Bread. This is definitely the loaf you would want to take on hike, nutritionally dense..sliced thin, with some cheese and a piece of fruit..mmmm. I can vouch that it is very good with some cream cheese and lox.
Looking forward to the next round
Share
Both look great.
Thanks, looking forward to round 2!
Both of your breads look great. Did you use all the caraway that was called for? It looks like your Deli Rye has more rise than mine did, the house was a bit cool.
I still have the Rhineland Black Bread to make. I've not had time to stop at a store to get the last ingredient. Hid the black bread rise very much? I see that this weeks recipes arrived last night.
Dwayne
Thank you. I didn't use all the caraway and when I make this again, I will cut back the amount. I think shaping is the difference in height. You made yours more oblong than mine. You got great spring. The temp in the house was about 68°, so cool here too.
The Black bread does rise, but not much more than an 1 to 1 1/2" above the top of the pan. It's a very dense bread and has great flavor. Slice it thin.
Can't wait to try the next round.
Nice looking loaves. I get what you mean about dense and nutritious. A great one for a hike. One of the ones I made I feel the same way. It is a keeper. This rye testing is so exciting. Many of the loaves so far are bringing back some childhood memories of the breads I grew up on. Great baking.
Thank you. The Black bread does remind me of the imported loaves you can find in the store. I wish I could slice them as thinly as they do. I think it would have to be a bread slicing machine. It's tough to cut thinly, even with a very good knife.
And have you tried this? https://www.youtube.com/watch?v=P7eLOtMzaGI I've made it several times with much success.
No..this is called Rhineland Black Bread. This was the loaf assigned to me to bake as a tester for a rye cookbook that is to be published. I did look at the Danish Rye you posted and they do look similar. I may have to give that one a try. Thanks for sharing.
The Deli Rye sure looks packed with caraway even thou8gh you cut it back.That black bread doesn't look that black but I bet it tastes great. Well done and happy baking
The Black bread is not black at all, which surprised me. I do wonder why it is called that. Here is a picture of a Black bread I made a few years ago..I was originally thinking I would be baking something similar, until I looked at the ingredients.