When using it for baking bread, rye flour offers both benefits and constraints. The lack of gluten makes it more challenging then wheat to form, or even find a holey crumb. But the taste and dense crumb are what make it delicious, none the less.
Since my cupboard is full of rye, I have been attempting to use it up. Today I baked a Jewish rye bread of the type I learned to make at FCI, this one featuring caraway seeds. I improvised with the recipe, instead using brotegewurze (bread spice) along with some kalonji seeds.
Then there is the "Schwarzer Hamsterbrot," full of seeds fit for a hamster but more likely to be slathered with some cheese or wurst for a human like me! This adaption of Wolfgang Süpke's blog favorite came from a fabulous baker/blogger.
Hans Joakim,
Danke! It lasts forever, still moist and really good slathered with butter or cheese.
Cris,
Reuben Sandwich, I guess, but I prefer corned beef or pastrami, lots of mustard!
Posted by: Jeremy | November 05, 2010 at 06:13 PM
Yes,what a wonderfull caraway rye loaf, it's my favourite bread. A question: is this bread the one in the Reuben sandwich?.Great idea the kalonjee seeds.
Posted by: Cris | November 05, 2010 at 05:34 PM
Yum! I've just had breakfast, but now you gave me that familiar hamster-craving again, Jeremy. Looks lovely!
Posted by: Hans Joakim | November 04, 2010 at 02:27 AM