This is Whole Rye and Whole Wheat from Bread - A Baker's Book of Techniques and Recipes by Jeffery Hamelman
I baked two loaves the other day of this delicious bread. I have to say that I'm quite happy with the way they turned out. The crumb is mildly dense and has a nice, light tangy flavor. The crust is crisp and has toasty/roasted flavors. This bread will definitely go into the rotation. Recipe and process are below for those interested.
- CalBeachBaker's Blog
- Log in or register to post comments
They baked up really well Tony, very well done. The crumb looks perfect for 50% whole grain 50% of that being whole rye.
Benny
Hi Benny,
Thanks for the kind words. I find that I'm liking rye breads, more to come I think.