My First Rye Loaf
I'm very new to baking and started at the deep end - supposedly - with spelt and rye flours. I've had amazing success so far. I've attached a few images of my first foray into rye. The recipe was off the back of a Dove Farm rye packet (just so I could get started). I baked both the Dark Rye Loaf and the Chocolate Almond Loaf Cake. I also halted the ingredients for the Dark Rye Loaf and made a smaller version today.
Large Dark Rye Loaf (above).
Chocolate Almond Loaf Cake (above).
Small Dark Rye Loaf (above).
All three bakes turned out very well - but the loaf/cake was very dense. If anyone has tips about making it a bit lighter (it had 100gms of ground almonds in it) then please give me a shout. Would half or a whole teaspoon of baking powder help and would I have to take out the salt?
you'll soon find out that a lot of us like to see the inside as it were - the "crumb shot" :-)
I've not tried the Doves farm recipes, so I've no idea what their chocolate almond loaf is like - if it's flour free then yes, some almond cakes can be a bit dense. Adding baking powder on it's own won't help that much as there is no gluten membrane to hold the bubbles... So maybe the cake is meant to be that way? Hard to tell unless they also publish a photo of it... Ah, hang on: https://www.dovesfarm.co.uk/recipes/chocolate-almond-loaf-cake/ that one? Hard to tell from the angle of yours just how deep it is - how does it compare to theirs? It looks fairly "worthy" I have to say!
Looks like a good start though - don't stop :-)
-Gordon
(an oldish Scott, living in Devon)
Ah - the crumb shot! I'm on it. The cake was good-ish yesterday but is better for resting in an air tight container for a night (who would have thought it?). Moister today and the ground almonds seem to have come into their own. I'll attach a pic. Thanks for the link to the Dove Farm version. Mine was a bit higher in the middle to be honest! :-)
As you can see - it's almost finished, so it's looking a bit flatter towards the end now.
I have definitely got the baking/bread bug now. Enjoying getting my equipment together, experimenting and eating :)
Hope the weather isn't too bad with you down there!
Best wishes - Alex
is barable! Just the usual south-wet weather...
But that cake does look good now... Might even give it a go myself - especially since it ticks the "wheat free" box which will keep some of the local hippys happy!
Cheers,
-Gordon
Apparently it's going to get worse down that end over the next few days. Batten down the hatches and bake! I'm trying a lot of wheat free things. I can get a bit lazy, tired and fat on the heavy carbs. But oh how I love them...
take care Gordon!
It is said, that a chocolate cake is best when 3 days old. The moisture and oils spreading and flavours coming into their own. :)
About the heavy crumb.... "100gms of ground almonds." Ground or Grated? Grated in a barrel type grater tend to be more fluffy and lighter in the batter than nut butter. Could this be where the tweak is needed?
That's a great tip about the chocolate cake :) The almonds are bought ground. Grainy. The tip about grating them is good too. Thank you. Ps - it's even better today! :)
Made this way benefit from a few days in a tin before being eaten. Alas, it's often the "it'll keep but it won't last" story around here LOL...
I have this chocolate cake recipe that uses all ground almonds in lieu of flour and slathered in gooey chocolate ganache. So good, but oh so naughty. This Dove's recipe is slightly less... sinful...
Welcome to the world of baking, btw. There are a lot of really nice things that are very easy to do, and you'll quickly wonder why you ever bought them ready made ;-)
I get too excited and want it out the tin - but I'm learning! You are all being so encouraging and kind. It's great. I love a good chocolate cake. I made a chocolate, almond and olive oil one today for my partner's birthday so will post a pic tomorrow.
Take care!
Very well done and
Happy baking
Thank you! I'm currently waiting for a spelt, date and walnut loaf to do it's second rise and be popped in the oven. Will put up another post with photos of it tomorrow :) Just getting used to this site but can't wait to look through all of your blog entries too - a few have already caught my eye, but that Italian olive bread with rosemary and sundried tomato sounds fantastic. Oh my...
I'm loving it. You are all making me feel very welcome :)
Those look beautiful! Nice!!
I love the idea of spelt and rye together, two of my favorites! The cake looks heavenly. Chocolate and rye complement each other so well! I made a chocolate rye zucchini cake a while back for my blog, and it's become the go-to birthday cake in our house!! It has yogurt in it too, and between that and the veg it's really moist!
Nicki
They all went down a treat - I can't eat as quick as I cook and I have no room in my freezer. I'm currently dishing my bakes and breads out to friends. They are loving it. Made another wheat free number today - chocolate with almonds and olive oil. Photos to follow. I made it for my partner's birthday. It's looking good. Will decorate then give that inside shot later. I know this forum is just for loafs - but what the heck. The odd cake won't hurt, right? I love the idea of yoghurt in a cake. Yummy. Will follow that link!
Alex
Here's my birthday cake for my partner :) It's the Nigella Lawson recipe. Very easy.
An inside shot below. The cake naturally sinks - hence the indentation filled with raspberries (which worked a treat!). The centre was moist but not wet which seems to be how it's supposed to be. It was the best chocolate cake I've had in a long time. Currently making Scottish Morning Rolls for breakfast :)
Particularly fine :-) Well done you!
I'm more of a Hairy Bikers person myself ;-)