Tuesday, January 20, 2015
TWD BWJ Eastern European Rye
I'm having trouble thinking of anything interesting to say about this one. I love rye bread. My favorite loaves have a chewy crust and soft interior. I love it as the base of a turkey sandwich, but also toasted with butter next to my eggs. I've even been known to eat peanut butter and jelly on rye in a pinch. (It's better than it sounds.) With the help of my stand mixer, this was easy to make. The only scary moment was when I realized just how many caraway seeds were necessary to make 2 tbsp ground. Luckily, after I finished my first jar of caraway seeds I located a second (also opened) jar of caraway seeds that was almost full in the back of my shelf. (I was thrilled. Paul rolled his eyes. Sometimes being so disorganized definitely works out to my advantage.) These were good, but not quite as spongy as the store-bought rye breads I'm used to eating. I love that this is homemade and I recognize all of the ingredients, though, so it's definitely a recipe I would make again when I have a craving for rye. That won't be anytime soon - this made two large loaves and I froze much of it.