Today's bake: Weinheim Carrot Rye Weinheimer Mohrenbrot (Germany)
Source: The Rye Baker by Stanley Ginsberg
Notes: None
Substitutions: None
Discussion: This is another bread from The Rye Baker by Stanley Ginsberg. When I was mixing I delayed adding the scald to the mixer and added a little more water to the dough to make it easier to mix which was a mistake. In spite of my error I am quite happy with the taste and texture after a day of letting it dry a bit.
I used baby carrots so I think the bread was a little bit sweeter than it would normally be but I found it to be quite pleasant. The crust and crumb are nice and soft with oat and nutty flavors from the sunflower, pepita, and flax seeds.
Make again? - Yes, definitely.
Changes/Recommendations: A little less hydration, score earlier.
Ratings:
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That is a delicious looking loaf Tony. The inclusions along with the carrot must give this a really great flavour.
Benny
Thanks Benny,
They did, it's a mellow type of rye bread, the rye taste is subdued.
Tony
I was a recipe tester for the book which was a ton of fun. I couldn't eat or bake rye bread for several months afterwards though!
Here is a link to the test loaf I made which looks pretty close to yours. https://mookielovesbread.wordpress.com/?s=Weinheim+Carrot+Rye+&submit=Search
I think being a recipe tester for the Rye Baker would have been fun and educational. Your bake does indeed look like mine. More rye bread bakes to come in the future.
Tony