Wednesday, July 7, 2010

BBA - Marbled Rye Bread


I'm baking with the Slow & Steady Subgroup of the Bread Baker's Apprentice group, and I'm behind. Most of them are poised to start the panetone, and I have three loaves to make before that one makes it to my to do list. I jumped ahead and blogged about the pain a l'ancienne for my bread baking anniversary, but I baked this loaf about a month earlier.


For some reason, this loaf had me procrastinating. I think it may be because I knew my swirling skills are sub par, plus I'm not a fan of caraway and to me, rye bread tastes like caraway. So when I finally made this bread, I left out the caraway and found the flavor to be excellent. My blogging and tweeting pal Kayte passed on her expertise (this loaf is the new favorite at her house) and that of our friend Nancy. Their collective advice practically guaranteed my success with this loaf. Based on their advice, I used the cocoa to color the dark rye, and I used honey as the sweetener in the light rye. This gave me a great visual distinction between the two ryes and made the swirl seem more dramatic. And the swirl? It was easy and I wondered why I put off making this delicious bread for so long.

The Slow & Steady group of the Bread Baker's Apprentice challenge consists oNancyCathy, JessicaMelissa, KayteSarahDi, Margaret and Nicole of Pinch My Salt. Nicole started the Bread Baker's Apprentice challenge but now she's baking at a slower pace and we feel thrilled and honored to have her join our group.

6 comments:

Di said...

That looks great, Leslie! I'm been procrastinating about this one, too, as you know. Maybe this weekend... =) I don't like caraway either, so I plan to leave it out too.

Kayte said...

Oh, yeah, this is a favorite around here, we love it. Great for sandwiches and toasted for grilled cheese, reubens, etc. Don't you just love cutting into it to see what your swirl is going to look like, each person's is so different and it's such fun to see what everyone gets from it. It's like art...a little art project right inside that bread! Love the look of yours.

Megan said...

Wow - I've missed so much on your blog! As always, you have made some amazing creations -

Thanks for stopping by the other day to see me, it meant a lot!

Chef Dennis said...

hi Leslie
that is beautiful bread!! great idea with the honey!! you have a perfect combination of flavors, and I have never been a fan of caraway either...too strong for my taste!
Great job!
Dennis

Hanaâ said...

I have to agree with you. Why *did* you put off making this bread? The swirl looks awesome. Great job! And I'm with you on the whole caraway thing. I'm glad to know that you can leave it out.

PS: I watched a travel show on PBS last night and it was about Copenhagen/Denmark. They showed Nyhavn, the Tivoli amusement park and a few other things. I thought of you. You must have had a great time vacationing there!

Cakelaw said...

This bread looks fabulous! I really want to make it after seeing it around so much this week. Your swirling skills are A1!