Comments on: Got Rye?

By: Emma

Emma — Tue, 10 Nov 2009 07:48:06 +0000

Hi – this looks great, have been making your norwich sourdough with a combo of wholewheat, white and rye. Now its time to try a rye loaf I think! Can I leave out the yeast? I am feeling like a bit of a purist…

By: David Aplin

David Aplin — Wed, 04 Nov 2009 14:36:59 +0000

Hi Susan, A beautiful loaf of rye bread! As always, I will be heading down to “the room” to awaken my rye leaven, feed it and bake with it. Your comment about “hands on, brain off” reminds me of my own mantra…
“When you think, you stink!”
-d

By: Sean

Sean — Mon, 14 Sep 2009 18:25:45 +0000

I don’t really care for rye bread, but by that I mean commercially produced rye bread. I’m sure if we produced our own, I’d love it. Since DPaul is ratcheting up the bread-making, I’ll have to have him try this out.

Looking forward to seeing you at BHFood!

By: farida

farida — Fri, 11 Sep 2009 01:56:23 +0000

I do eat rye bread:) but haven’t had any since I moved to the US 7 yrs ago. Rye bread was popular across the ex-Soviet union countries. My favorite way to enjoy it – spread some ossetra caviar on top and enjoy:) What a luxury these days:)

By: Mimi

Mimi — Thu, 10 Sep 2009 19:51:58 +0000

Rye is such a strange beast isn’t it?

I don’t know that I could trust myself to wait 24 hours before cutting into that bread!

By: Andrea

Andrea — Thu, 10 Sep 2009 15:17:23 +0000

Beautiful loaf! Like you I prefer my rye without the caraway seeds.

By: Andreas

Andreas — Wed, 09 Sep 2009 21:45:35 +0000

Great looking loaf. 2 kg of rye bread would probably last me until Halloween.

By: Madam Chow

Madam Chow — Wed, 09 Sep 2009 17:02:21 +0000

I finally caved a couple weeks ago and bought a Pullman loaf. And I had to laugh at your description of working with rye!

By: Kris

Kris — Wed, 09 Sep 2009 16:19:51 +0000

That looks great! I’ve been waiting for you to post a more traditional rye bread. I think I’ll make this tomorrow—with a few modifications since I’m almost out of cracked rye.

For those of you who didn’t pay attention in geometry class, do this for each of the ingredients:

weight × (length × width × depth) ÷ (13 × 4 × 4)

substituting the weight of the ingredient and the dimensions of your pan.

By: Linda

Linda — Wed, 09 Sep 2009 15:18:42 +0000

“Hands on, Brain off” – words to live by!

I have been wanting to try a rye bread since I bought the Hamelman book. sounds like time to buck up and give it a go.