Living On Food

Rye Bread

 

The other day, I tried rye bread. It was similar to the time before, and still based off of mixer bread.

This time, I used 1/2 cup of molasses instead of the 1/4 cup sugar, and also mixed in 1/8 cup caraway seeds with the flour.

I was thinking of trying more caraway seeds next time, but Carol thought that the amount was just right.

The rise was decent. It's a bit denser than my other breads, but has that tasty caraway-rye flavor. Now I just need something to put on it, liverwurst or corned beef or cream cheese.


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