The Saga of the Rye Bread

I’ve mentioned a few times before that I’m trying to make great 100% rye bread. After that one successful attempt things haven’t gone so well. I tried again to make a yeast-leavened rye. At the beginning the dough looked normal, or so I thought:

Rye Bread Dough, freshly mixed

It rose really well in the bowl, then I put it in the pan. Because of scheduling I had to leave it almost 12 hours in the pan, but before it went in the oven it looked like it was ready to go:

A well-risen rye loaf

When the bread came out of the oven it looked pretty good, but stuck a bit in the pan, so after some wrestling I decided to let it cool in the pan, then took it out. However, this is the cross-section of the loaf:

Rye Fail.

Yeah, total rye fail. A hollow loaf with an inedible mass on one side. Gross. So, I’m going to have to figure out what went wrong. I may try this again, perhaps with a shorter pan proofing time. Also, I may try to let the bread cool in the pan before messing with it – I’m thinking that the inside of the loaf may have been pretty liquid when I was trying to get it out of the pan, (it always seems sticky for a day or so with rye bread, and I’ve read that some rye stays liquid for quite a while). Either way, I’ll bang my head against the rye wall a few more times.

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  • What is Choices That Matter?

    I'm a guy named John, and I do most of the writing around here. I went from a really active lifestyle to a really inactive lifestyle very quickly and my body is noticing. On top of that I'm worried about what's happening to our planet, so, I'm trying to do something about it.

    For Christmas I received the book Food Matters, which I found very interesting and inspired me to start changing. Check out my first post for the beginning of the story.