Working on a Rye
Lately I've been working on a Straight Killer Rye recipe. When I have it dialed in, I will share, but so far here's what I've figured out: Rye is much heavier and denser, and you need more water. And you get a workout mixing the dough! My best loaf was a 50/50 mix of rye and all-purpose flours. What REALLY gives a loaf that "rye" flavor and smell? Caraway seeds! I like the loaves better where I used honey instead of the traditional molasses. Rye needs to bake a little longer. It makes…Read more …