Potato Corn Rye

After several weeks of whole and sprouted wheat, I needed a break and was seeking middle ground between the Multigrain SD breads I prefer and the soft sandwich type breads my husband prefers. And I missed including rye in the mix, the flavor it brings and even didn't care if the dough is kind of sticky. I wanted a soft, yet open crumb and rich flavor. So, what's in the kitchen to contribute? Rye (25%), of course, cornmeal (12%), caraway seed, a touch of molasses and an extra baked potato (15%). Aside from an overabundance of rice flour on the towel and neglecting to reduce the oven temp toward the end of the bake and nearly burning it, it came out alright.

And it has been a baking week, Fruitcake last weekend, SD English Muffins this morning (WW Date) and later, Cherry Chocolate Stout, slightly modified from one Wooden Spoon shared with us a while back. Really looking forward to the finished bread. I'm in SF's now and each time I uncover the dough, the stout wafts up to me.  :)

Happy Baking, Everyone!