Healthy Rye

It started out testing George’s Rye bread recipe some months back. I didn’t have rye then and had substituted it with wholemeal wheat. Of course added extras treacle and cocoa powder for the dark look.

Came out well, slightly dense with a bitter hint of cocoa. I liked it and couldn’t help munching it as is.

Then came across a packet of rye; an opportunity to try the real thing! Didn’t come cheap though!! Anyway, experiences can’t always be measured by cost (well, all within reason).

Finally, decided to try with an overnight started this time around. Downside with the overnight Starter is the 'wait' and I’m not the most patient person in the world. *twiddle thumbs….what shall I do in the meantime??*

Ta-da….Sunflower Dark Rye

Texture wise….

I like it. It was really crusty when it first came out of the oven but it didn't last. In fact it became soft and chewy after it cooled. Nevertheless, can really get the "real" taste of the bread. The rye flour added a unique depth to the taste and texture of the bread.

It was all YUM and would definitely experiment this again. Though I would half the recipe the next time around as it overflowed and produced a MASSIVE loaf which resulted in the top crust to tear. Not that I mind, but it was just harder to cut and handle. In the end, I got lots of odd size looking bread but no worries, it got polished off as I shared it around with some friends. Thing is that as much as I really like this bread, because its 'homemade' and has no artificial chemicals, I wanted to ensure consumption of fresh instead of stale bread. But I'd bet toasting them would have been lovely too!!

Just a note on using rye floor which tends to inhibit gluten and hence a reason for an overnight starter. Additionally, the dough tends to be a little 'wet' or sticky and hence to compensate that, need to mix and add more white/wholemeal/plain/bread flour.

*Side note – Can I say that if you haven’t invested in a breadmaker, do so. Its one of those things that you will not regret even if you can cook or bake. FRESH homemade bread….there is nothing like it, especially the AROMA of fresh bread. Don't you think so??? I'm sure even low carbo followers will agree. Try the recipes that come with the breadmaker, they work and as your confidence builds, you can try other recipes or even create your own - add a little bit of spice, nuts, fruits and whatever you like!! Making bread is super easy with a BM and the results are fantastic!

BTW, discovered that....Soft Crust is due to insufficient steam in the oven. For harder crust, I should glaze the crusts before baking and spray the inside of the oven with water. Alternatively place a little hot water in an ovenproof dish in the bottom of the oven during baking.