Today's bake: Marble Rye
Source: King Arthur Baking
Note:Increased TDW from 1.124kg to 2.248kg to make two loaves, replaced an egg with a 'flax egg', left out deli rye flavoring due to availability.
Discussion: A friend purchased the ingredients for this bread and then asked that I bake it because it seemed too challenging which is to me like waving a red flag in front of a bull, so challenge accepted. I all seriousness this was a fun and easy bread to make. The only tricky part is placing the dough in the pans.
This bread is primarily AP flour and the main flavor comes from the caraway seed which I quite enjoy. There are notes of the cocoa and slight rye flavors from the rye flour, in addition.
My friend got the round loaf.
Make again? - Yes, it was fun and easy.
Changes/Recommendations: Get the deli rye flavoring and a tad more oil would make the dough moister.
Ratings
Tony
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Hi,
I liked very much your bake, the crumb on the contrasting doughs and the idea of using extracted flour.
I thought I would sift some whole grain flours and mix it up as dough for bolted flour and then add the bran back in at end of mixing. I haven't tasted it yet - I think I probably had too much water but it was a fun experiment!
(The dark color is from the Bamberg Choc Rye Malt and some buckwheat clas.)
Hi jo_en,
I just noticed your entry. Glad you were inspired to give it a try. How was the taste?
Tony