Tuesday, June 24, 2008

Rye bread revisited

I have tried my hand again with the quick rye bread. This time I doubled the recipe, and upped the fennel and cumin seeds I used in the dough, skipped the sugar, and used just 2/3 the amount of molasses. It's lovely and still sweet without being overly so. I also sprinkled the top with coarse French sea salt, yielding a result that looks almost like a giant gingerbread cookie.

I think I'll add a little salt to the recipe next time I make it, perhaps 1/2-1 tsp in with the dry ingredients, especially if I don't use the coarse salt on top again.

I have to reiterate how delicious the bread is with fresh avocado. Now that I had a ripe one, I couldn't resist making a simple, delicious sandwich with just sliced avocado and a drizzle of extra virgin olive oil and a turn of fresh-cracked black pepper.

Here it is in the oven. . .

Now that I knew how sticky the dough would be, I was prepared with extra flour, and the kneading went considerably more quickly than last time. I seriously got the loaf in the oven in right around 10 minutes. Not bad for lovely fresh-baked bread.