My third Mellow Bakers' bread for this month is whole wheat and whole rye, a not super-accurate name for a loaf that's actually made with a rye levain, whole wheat flour, and high gluten flour. Other than that, just a bit of salt, a tiny pinch of yeast, and some water.
I let this one rise for almost double the final rise time because I'd forgotten to preheat the oven beforehand, and I think that actually helped me a ton. It was very well-risen, had great oven spring, and I'm happier with my scoring than I've been in a long time.
The bread is very pleasant tasting with a hint of rye and a hint of sourdough, but no real strong flavors.
I would say that double-rise is the way to go...this looks really really lovely, both inside and out. I have to get over my fear of rye, I wasn't particularly successful with it and I need to try H's recipes. You did a great job on this one and the photo is beautiful.
ReplyDeleteWow, the scoring opened up or bloomed really nice!! Super looking loaf. I should be able to try it soon as I picked up my high gluten flour today. I hope it makes good sandwiches for us. It sure looks like it would.
ReplyDeleteRye really does need a long, patient rise, doesn't it? I always find it finicky to work with, but your loaves look wonderful, Abby! :)
ReplyDeleteThat's a gorgeous loaf of bread! Very nice slashing. =) It sounds yummy, too. I really need to dust off my copy of Bread and catch up with some of the MB breads...
ReplyDeleteThat's a beautiful looking bread, Abby! Happy to see it turned out so well.
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