So, rye bread

Bread making is really a fad right now, in case you hadn’t heard but apparently people aren’t making it with rye flour. Well I did. As I feel I am getting some small understanding of bread. I thought this would easier than it was. This dough felt nothing like regular bread dough. It felt more like pie dough. Dry and glumpy, so use a word. (Reminds me of an art director who used to use made up words to describe what she wanted, “squinky yet techful.” I’d be like Oh, sure, yes, squinky, of course. And then back out of the office in confusion.

I watched a few YouTubes and my dough did not look like theirs but at that point there was nothing to be done about it.

Anyway, I followed a recipe until I got to the rise part. I put it in the refrigerator for 24 hours instead of on the counter for 2 hours. This makes for a better taste. At least I hoped it would.

It was delicious. Perfect texture. GREAT crust. Crunchy and yet squinky. Buttered rye toast the next day . . . OMG.

I made half the recipe and less sugar than they called for. Recipe here.

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