I busted out the breadmaker yesterday and tried my hand at making a loaf of rye bread. Well, "making" is a bit of an overstatement since I was, after all, using a breadmaker.
The recipe was from the manual that came with it and called for a ratio of something like 2.5:1 wheat to rye flour. I tweaked it to roughly 1.5:1 and am proud to say that this loaf turned out much better than the last one:
Chewy crust, tender & juicy inside - it was rather tasty. But it still needed more rye taste so I will continue to increase the amount of rye flour in subsequent loaves. I believe using fresh yeast is what made the difference here.
No comments:
Post a Comment