My rye bread rose nicely (for rye bread . . . which ain't sayin' a lot) . . .
. . . and looked pretty good.
But the desired strong, bohemian rye flavor wasn't there.
It was yummy with our Cheddar-Cauliflower Soup for dinner, but I think a blind man on a galloping horse wouldn't have been able to tell it from a dense whole wheat bread.
I even increased the amount of rye flour called for in the recipe. What does a girl have to do to get a dark rye bread? Do you have to use molasses as the sweetener? Neither Papa Pea nor I care for a sweet rye so that's why I left out the 1/4 cup molasses in this recipe and substituted honey instead.
And how to capture that elusive robust rye flavor? Ah well, back to the drawing board. Or maybe I should more correctly say bread board.
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