Peter Reinhart's Artisan Breads Every Day
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Recipe Reviews
bes30 from ,
I love rye bread and since I am originally from NY, so I miss good rye bread. I was excited to tryout this recipe because I would love to be able to produce it at will.
The recipe calls rye flour, which comes entirely from the sourdough starter. I managed to get my sourdough starter back in good working fashion and after that, this was a very easy recipe. I made it as a freeform loaf for sandwich bread.
The end product was delicious, with great taste, consistency and flavor. I loved it for sandwiches, especially with tuna salad and deli meat. This is one of my favorite recipes for authenticity and personal taste.
I needed my rye fix so I made this bread. I expected it to be light and it was, so I added a little extra caraway. I made a light and a dark version just because I like the swirl pattern. To make the dark, I used caramel color paste. I have not tried the cocoa for coloring. It was a nice loaf, if you like strong rye, try something else but this is perfect for a light rye bread.
homejoys from ,
We love rye bread! I loved how this recipe turned out. It was so soft with a nice even crumb and rose spectacularly.
This rye bread has a very light flavor and if you do not particularly care for a strong rye bread, you would love this bread. There is not a lot of rye flour in the recipe (about 1/5 of the total flour volume) and most of the dark color comes from the addition of cocoa powder.
For rye lovers like ourselves, we would have preferred a deeper "rye" flavor. Maybe the next time I will experiment with adding a little more rye flour. And there will be a "next time"! This was a great bread!
I wanted to make multicolor loaves. I made two batches, one dark and one light and did a four strand braid like the book demonstrates for challah.
I had never made a braided loaf before but I loved the result! I made four loaves and baked two in bread pans and two as free standing loaves. Both turned out but I preferred the loaves baked in pans.
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