. . . 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.
12 comments:
Sourdough! I had a rye starter and it made some awesome rye bread...but no one in my family liked it except me, poo. One recipe I tried used hard cider in it---sooooo good. Oh, and caraway seeds. Yum.
I only tried making Rye bread twice, with two different recipes, neither of which really tasted, well, like Rye bread. It never seems that there is enough rye flour called for in the recipes. Is there some secret "rye flavoring extract" that we don't know about or what???
I wonder what would happen if you "toasted" some of the rye flour by stirring it in a medium-heat skillet for a while first? I often toast grains (especially cornmeal and oatmeal) before I cook them because it really bumps up the flavour of the grain. Not sure, but it might help a bit.
I have heard of some people putting unsweetened chocolate in their bread to make it dark - not sure how that would change the taste. I think molasses might make it darker too - and it might not be as sweet as honey.
Beautiful bread! And your soup sounds awesome. I have no clue how to help you with your rye, tho! I have been too busy to make any homemade bread except for machine bread!
The only time my hubby tried to make rye bread, it ended up as a rye brick. So, I am no help to you! Let me know when you find the magic recipe.
Sorry it didn't turn out as planned....it sure is a PRETTY loaf of bread. But, I know what you mean. If it's not what you were thinking, it's not good enough. I'm that way with blueberry bread--I want the Bob Evans type of blueberry bread---REALLY REALLY moist (in a chemical GOO type of way). I've tried numerous really good recipes, but it's just not the same...........
(maybe I don't have the right "junk" in my cupboards-HFCS, weird preservatives, ??)
JJ - Yup, I think I'm going to have to find a good rye sourdough starter and go from there. I want to learn to make sourdough bread anyway.
Carolyn Renee - Rye flour has next to no gluten in it so doesn't rise worth a diddle. The more rye flour you try to incorporate into the recipe, the more brick-like the loaf becomes.
As soon as I locate the rye flavoring extract, I'll send you a bottle!
MaineCelt - That is a good idea! My MIL used to make "brown flour gravy" . . . she browned the flour in that way before making gravy. It was dee-lish!
Jo (PA) - I've added cocoa powder that some recipes called for and, surprisingly enough, the chocolate flavor didn't dominate. I made this particular recipe before using the molasses and it was too, too sweet. That's why I left it out this time. Sweet or no, the rye flavor needs a lot of work. Thanks for the suggestions!
Ruth - Bread machine bread is still homemade bread!
Jo - Tell your husband I've made my share of rye bricks! Sometimes, the dog even refused them.
Sue - Thank you! Doesn't that just drive you nuts when you can't replicate with good, wholesome ingredients the supreme *FLAVOR* of stuff you know has less than desirable ingredients in it?? It just ain't fair!
I have not been brave enough to try making rye bread, just because of all the disappointments people seem to have with the results.
It may not have tasted how you wanted, but man, those loaves are gorgeous!
They sure look good from here! I've never tried making rye, sounds complicated LOL....
I made some great rye a few years ago but then I lost the recipe. Hmm... i wonder where I put that thing......
Judy
Prairie Cat - I shouldn't have complained about them so much. We had sandwiches made with them for lunch today and even they don't taste much like rye, they are a good bread!
Erin - It's not any more complicated than any other bread . . . just harder to get it to rise because of the lack of gluten. If you're aware of that and know you're never going to get a high, soft bread, you'll be okay.
Judy - I will come and help you look for the recipe . . . ;o]
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