Furlined Teacup - musings about food + culture + life
Celebrate Life! – I write what I like…
My favorite bread is rye bread. I’m particularly fond of dark rye bread; however, despite my love for it outside of a few sad attempts at making it years ago, I haven’t prepared it again until today. I purchased five pounds of organic rye berries a few weeks ago and have been determined to make my much-loved bread. Have you ever wondered why they call them rye berries? It’s a seed! Why do they call them berries? Perhaps it’s a marketing strategy? But back to the rye bread, I don’t have caraway seeds, which
Yesterday, I left work early because of a few appointments; I made my rye bread and used the sponge method because of the extra time. I find that the sponge method gives the finished bread more texture and flavor than the direct method; however, I don’t always have time to use this method.
I ground two cups of rye berries in my Mockmill Professional 200 grain mill . I added water and yeast and set it aside for 20 minutes so it could form a sponge. This is the first of two stages and can last a few minutes to several hours.
Furlined Teacup - musings about food + culture + life
Celebrate Life! – I write what I like…