So I bought some rye flour. Why? There are 750 kinds of rye bread in our local supermarket, all of which have caraway seeds in. To me, this is A Good Thing, but Charlie says that caraway seeds don't "go" with jellies and jams. Fair enough. So I bought some rye flour.
It had a recipe on it for German Dark Rye Bread.
GERMAN DARK RYE BREADby Hodgson Mill
- 2 cups warm water, 100-115F
- 1/4 cup brown sugar
- 2 packages Hodgson Mill Active Dry Yeast
- 1/4 cup molasses
- 3 1/2cups Hodgson Mill Rye Flour
- 3 Tbsp. cocoa powder
- 2 Tbsp. Hodgson Mill Vital Wheat Gluten
1Tbsp. caraway seed (optional)
- 2 tsp. salt
- 1/4 cup butter
- 2 1/2 50 3 1/2 cups Hodgson Best For Bread Flour
So this happened:
Later, we sliced some and toasted it, slapped on some vegan margarine, and bit into them. We looked at each other like a couple of big-eyed urchins painted on black velvet, as if to say, "Am I being punished?" Toasted, this bread is rough enough to sand the rough edges off of diamonds.
Warmed in the microwave, it's still moist and tender and delicious.
Tomorrow on my own blog, I'll show you another delicious way to use it.
Marian Allen, Author Lady
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