I'm almost caught up! It's week 5 in the Inside the Jewish Bakery Challenge - Semester 1. This week was Honey Cake.
This called for white rye flour. To make it, I milled whole rye and then sifted to 80% extraction. I think the walnuts were a little heavy, the centers never really rose even after 3 hours of cooking. Almonds may have been a better choice.
In spite of it being a really runny, gummy, goopy batter, it baked up incredibly light, and not nearly as sweet as I would have anticipated from the pound of honey in it. There is no gumminess at all.
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Makes we want to make it again. Did you use the buckwheat honey? I thought it gave it a very unique flavor. -Varda
No, I used local wildflower honey. I'm not sure where to score buckwheat honey in these parts...
That looks great- and so interesting, I haven't seen rye in a sweet bread before. Is it a quick bread? or yeasted?
No yeast involved, just some baking soda. I was a little skeptical about 100% rye as well, but it came out fantastic.