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This bread was made 2 days ago and I completely forgot to take a photo the day of, my bad.
The recipe is from Peter Reinhart's Whole Grain Breads, it's the "Rye Hearth Bread" with only rye flour (Arrowhead Dark Rye flour was used).
It tastes awesome with some salt sprinkled on top, one of my favorite breads. Cheese, chicken, and butter all worked great on it.
Here is a photo with a closer look at the crumb:
](/images/16656010733941028.webp)
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Look at that bread. The density of that slice. That delicious off-rye color.
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Yeah it tastes great with salt
, I'm honestly shocked 100% rye isn't more common in stores. It has a great shelf life and it's pretty easy to make.
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lol my wife's making bread too using the new bread machine i bought
smells heckin' good
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Nice! Welcome to the world of fresh bread
, it's so much better than most store bought stuff. It's got a crazy high skill ceiling so don't be disheartened if a batch doesn't turn out, it happens to everyone.
I suggest if you get bored with normal wheat breads to try stuff like rye, oats, and potatoes in bread, they really do add another layer of flavor.
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Just done baking! Smaller than I thought it would be lol
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Yeah some breads are really dense, depends on the recipe. Check the crumb, if it's too tight that means it's been overworked or the yeast is too weak. Store bought yeast can be weak as shit and that's why many people use a starter if they make a ton of bread.
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I don’t think it was successful since I tried a bit of the burnt part that I thought would be crispy and it tasted bad
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Yeah, it's definitely a learning process. What recipe did you use?
I also have never used a bread maker, so no idea what type of settings or options they tend to have. Reading the manual can be a good start if you haven't already.
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I think my wife tried this sugar free white bread since we don't have much ingredients, I'll tell her to try the rye bread next!
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Ah ok, I have no idea how fructose works in bread, never tried it. The sugar is mainly to feed the yeast, which is very important for a dry yeast. It's not uncommon for dry yeast to be pretty delicate, so it's easy for it to be dead and not rise correctly. Trying a different brand of yeast may help, or switching to a starter if you have the ability to do so.
You can test the yeast by putting half a teaspoon or so in warm water with a pinch of sugar. If it doesn't do anything after 30 minutes it's dead.
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Haven't seen this one before, pretty cute tho
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X (formerly chiobu) is a transbian terf confirmed
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damb boy frick trans lives matter
@MrPenny wanna eat ur bread 🤤🤤
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Where is the catcher?
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Reinhart's books are excellent. I have the Crust and Crumb book, but admittedly haven't made too much from it. 100% rye is really tough, but that looks pretty darn good. Whatcha gonna do with it? Sandwiches? Soup?
Frick, I love bread bros.
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Oh it's already been polished off lol (I wasn't the only one eating it), I made a few sandwiches and put salt on the rest. Absolutely going to have more soon though.
I've got some pate I think would work great and some broccoli cheddar soup in the fridge that would also be nice.
Reinhart recipes are a mixed bag, some are great, some are mediocre. Some awesome recipes to be found though.
The best book I've seen for bread is Baking By Hand by Andy & Jackie King and the best for pizza is The Pizza Bible by Tony Gemignani.
It should be obvious I also love bread lmao.
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I love rye bread but your crumb looks a little dense amigo. I'm sure it's great for dipping into soup, for sandwich Rye I personallyprefer mine a bit lighter.
Keep up the bread posting King!
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It's mainly cause it's 100% rye. Most rye breads have some wheat so they aren't as dense.
Thanks, hoping to post more breads I've wanted to try.
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Looks close to the good version of that bread, the Finnish one. I think the difference is that it’s baked at low temperature making it chewier
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The fancier versions of rye bread usually have buttermilk, wheat flour, honey, molasses, and/or golden syrup. The wheat and sweetener do take rye bread up a notch.
I decided against using those because I tried this to see if I was allergic to gluten. White bread has been bothering me recently and didn't want to potentially waste those ingredients. Thankfully it seems to actually be a wheat intolerance.
Don't let a simple rye bread fool you, it looks plain but it does have a ton more flavor than normal white bread. It really holds up to toppings that softer breads can't, like fatty cuts of meat.
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Thanks! I've got some canned pork pate that I'll probably crack open for the next batch, also got some canned tuna that would work great.
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