Tuesday (20-March-2018) — New Jersey

Home Cooking. Hearty Rye Bread.

Hearty Rye Bread Recipe: Rye Flour (1 cup); Bread Flour (1 cup); Whole Wheat Flour (1 cup); Sprouted Wheat Flour (1/2 cup); Flax Seed (1/4 cup); Chia Seed (1 tbs); Dill Seed (1 tbs); Anise Seed (1 tbs); Caraway Seed (1 tbs); Fennel Seed (1 tbs);  brown sugar (1 tbs); honey (2 tbs); dry milk (1/4 cup);  cocoa (1 tbs); instant coffee (1 tbs); salt (2 tsp); egg (1 large); flax oil (2 tbs); water (1 1/2 cup) molasses (1/4 cup). Above ingredients minus the molasses added to Panasonic Bread Bakery. Yeast (2 tsp) added to yeast hopper and the unit set for Whole Wheat Bread (Rapid) and started. Once the yeast had been added, and the mixer started the molasses was added. Three hours later, the loaf of bread was removed and allowed to cool.

The center was too moist (somewhat gummy). Probably due to using honey. Next time, I will cut back on the amount of water (or eliminate the honey).

Making Bread -- Hearty Rye. Image taken with a Leica CL camera and 18 mm f/2.8 lens. (David J Mathre)
Making Bread — Hearty Rye. Image taken with a Leica CL camera and 18 mm f/2.8 lens. (David J Mathre)

Author: David Mathre

I am a scientist by training (Eckerd College, BSc; Caltech, Ph.D.). I worked for 27 years as a Chemist in the Pharmaceutical Industry developing processes to manufacture medicines for human and animal health. I now spend my time as a photographer and world traveler. My interests include the natural world, wildlife, landscapes, sky, and seascapes, travel, and astrophotography. I look for unique ways of viewing the world and presenting my images. I have traveled to over 55 countries in six continents, often on Semester at Sea voyages. While at home in New Jersey, I spend time on home renovation and expansion of a wildflower garden/meadow.

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