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Fabrico r/drama :marseyeldritch: My profile and flair color is 28bca3 :!marseycatcus::marseywynaut:  1yr ago (image post) 259 thread views #118645

100% Rye Bread, fresh from the oven.

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These are not as tall as the last 2 times, no idea why lol. Will add cross section photos when it's cool enough to cut.

These are made for a trip cross country, I'll be stopping at a few restaurants on the way, plan to post pictures of what I order.

102
New Old Top Bottom Controversial Random
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Sliced them into 1/6ths for sandwiches.

![](/images/16672516781129887.webp)

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I also put some Henaff Pork Liver Pate on some toasted slices (no pic, sorry), tasted great, I think rye and pate go great together.

![](/images/16672517911956916.webp)

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Liver and rye is a great combo

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what kinda sammiches you making?

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Some basic ones with provolone, ham, and pepperoni, nothing fancy. I'll make a separate post when I assemble them.

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das rye(t) :marseyblack:

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based bread baker

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Beautiful work, nicely done! :marseyclapping:

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can i have some?

thanks

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Unfortunately not... but you can make your own!

Here's part of my post for the first batch:

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).

Though this one used the Bob's Red Mill rye flour, that's probably why it looks different.

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Not about rye bread but close enough:

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Nice post, bro! I posted it to twitter.

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they look so good!! what are you gonna do with them on your trip? i love making campfire bread pudding after a long day, a reuben would be so good on those too :marseybeandrool:

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I'm going to be making some sandwiches to eat on the road, that's why they are in 1/6ths. They are going to have provolone, ham, and pepperoni, I'll post photos when they are assembled. Yeah, bread pudding is great, though imo challah is a much better bread for pudding.

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Jealous

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Are you bringing your own bread into restaurants??

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Power move

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Now, c*m into it.

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With rye dough, you would benefit from using sourdough starter. Sourdough is far easier than what the Internet would make it out to be. I took a mason jar, put some white flour and water, refill and take some out every day, and covered it with cheesecloth. I put in minimal effort and still obtained a great starter within a couple weeks.

Only reason I stopped making sourdough is that to get it real sour, you want to put your dough to rise in the fridge, and there isn't enough space in my fridge to produce the quantities of bread I normally make weekly.

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Yep, that's how this was made. Starters are absolutely the way to go, even if you don't make bread often.

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Fire your contractor

![](/images/1667256410318438.webp)

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Oh yeah, the kitchen is trash, previous owner had the kitchen fully renovated... and it's very poorly done. We are going to get the kitchen renovated eventually, mainly focused on other projects atm.

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