No anise, no pernod, no problem. Here's a vitebsk rye in which I used absinthe as the flavoring.
I was able to keep the malt scald at a constant 60C/140F in a toaster oven. I baked it in a dutch oven, 10 min at 260C/500F lid on, 25 min at 240C/460 F lid off, 13 min at 200C/400F outside of the DO till the bottom thumped nicely.
It has a slightly bitter finish initial flavor hit ... due to the strength of the absinthe, probably (I could have perhaps used a bit more honey -- which I was subbing for molasses.)
[the preceding tasting note was 1 hour after pulling the bread from the oven. Now, after a couple more hours, the bitterness has mostly evaporated (unless the absinthe has corrupted my taste buds). I had a slice with some kippers. Kablooie! It was the bomb.]
Anyway, I'm hoping this bread makes me look more like this happy guy -- Manet's Absinthe Drinker:
Rob
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Great bake and write up, Rob. Manet's pic certainly makes the brain rot swigger look glamorous!
Lance
Thanks, Lance. I'd say Degas was more documentary in his take on Absinthe drinkers:
Manet's version is kind of like the Absinthe equivalent of the Marlboro man.
Lance
Your rye bakes are getting wild. How much absinthe did you put? Do you prefer Pernod over this?
Many thanks, Lin. Both breads were sublime. Absinthe has more bite (and more alcohol) and contains no sugar. Pernod is gentler and has a lot of sugar. The amounts I used aren't comparable because I was baking for more people this time & made a 50% bigger loaf. I've make this with anise, with Pernod, & now with absinthe. All 3 make breads of distinction with unusual characteristics: being 100% light rye gives them a tight crumb but also allows the loaf to feel kind-of ethereal. And the subtly different artemisia-anise notes give them a fantastic sweet 'n' crunchy aromatic crust. -- Rob