November 14, 2014 - 2:35pm
We 3 gmas rye tested Week 3E
We 3 gmas continuted to Rye Recipe Test... Week 3 Salty Rye Rolls and Baltec Honey Rye Loaf... here are the pics.
Barb's Rolls are the intro... here is her loaf... 
with raisins
Rolls and 
Helen's loaf with walnuts
My loaf seems a bit under-proofed... it really is a lot darker than it looks here... taste is good... has walnuts in it.
Didn't get the height... probably would have if I had not been impatient.... my cross to bear.
Fun day... good flavors... Great sisters... doesn't get much better than this!
Happy Holiday Baking,
Barbra, Diane and Helen
Share
Those rolls look yummy!
Thank you, never tasted a rye roll but they were good. This week's test was a good experience, tastewise as well as experimenting with pan size. Recipe called for two 8.5 loaf pans. Diane and Helen each made a half recipe of the bread. Helen used the smallest size loaf pan and I think that worked out best. I made the full recipe and put almost all of it into one 9.5 inch loaf pan. The crumb looks even so maybe it was the pan size rather than proofing time.
I used anise seeds and raisins. At any rate, we had a fun day and both recipes are easy to make and taste good. Can't believe I just wrote that about a 100% rye bread!
Barbra
I love anise (or fennel) seeds in rye. Anise in rye bread combines well with caraway, sesame or coriander, too.
cheers,
gary
Your Week 3 bakes look good.
Thanks for the compliments; the baking is fun time with each other, via texts and photos and phone calls and emails... the comments and feedback are priceless.
Diane
tasty bakes. One of my favorites rye recipes, not that i don't love then all, is a rye sandwich thin that we make into rolls too. I bet the roll recipe would be great made into sandwich thins too. Well done and
Happy Sisterhood Rye Baking, the GMA'way!