We had plans to make a pot of barszt (borscht) this weekend, so I made a rye loaf to go with it.
I leavened it with both my starter, which I fed with dark rye flour the evening before, and a teaspoon of instant yeast. The loaf itself was about 30% dark rye flour, 70% bread flour. The hydration... very approximate.
It is good stuff and seems to be keeping quite well.
-Floyd
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A hearty bread for a hearty soup!
Paul
Thanks, Paul!
-F
rye bread exploded. I'm guessing the instant yeast was the cause of the exceptional spring :-) So did you make purple or green borscht? This bread had to go well with either.
Nice baking Floyd
Purple borscht. Yes, I may not have needed the instant yeast at all but I wanted to err on the safe side.
-F
Floyd. If you are ever in the Fort Langley or White Rock strip area, there is a cupcake place called Traceycakes.
http://tracycakesonline.com/
They have a popular soup of the day (usually on Sundays or Wednesdays), Borscht. It is SO good. I go there just for that soup - and usually end up taking too many cupcakes home. It is not like your common red beet borscht but a Doukhobor borscht from the Doukhobor region of Russia. Comes with a buttery biscuit on the side. There, I added some bread talk to the message.
I will be your guide to good eats in Vancouver. Free of charge man!
Jon
Sounds good. Thanks for the tip!
-Floyd
light rye. Amazing how long they stay fresh. I have the heel of a 4 day old Russian Rye waiting for my breakfast in the morning. Agree that maybe next time hold the yeast. -Varda