Our 4th (or 5th?) attempt at one of Rose Levy Berenbaum's bread recipes, this loaf has whole wheat flour, unbleached all-purpose flour, rye flour, and ground flax seeds.
I feel like a proud parent overlooking my child's flaws but look how charmingly it leans to the left. I have to say, I really love the imperfections and finicky nature of home baked bread. It makes it more fun.
We let it rise for an extra 2 hours, is the explanation. In lieu of baking the bread, we went out for Tex-Mex with our friend Ilan (irresponsible parenting? maybe). It puffed up alarmingly high in the oven but turned out fine in the end.
Oh, and my review: Excellent, complex flavor. The crumb is soft and a little springy, with a nice firm texture, especially when compared to the dry, cardboard texture of some store bought whole wheat bread. Great toasted (especially if smeared with butter and Bonne Maman Quatre Fruits.) Should make delicious sandwiches.
4 comments:
DID make delicious sandwiches
This looks lovely. I have been looking for a bread to use my rye flour on. Can you pass along the recipe?
Oh, and Berenbaum is wonderful. I have a cookie book by her and I think that maybe my encyclopedic cake cookbook is by her.
the recipe is from the bread bible, which is fantastic, although RLB's recipes can be really fussy and time consuming. let me see if i can find a scanner so i can email the recipe to you!
Post a Comment