2nd Leg Day 3: Rye Bread, Beef Curry and Whales

Rye Loaf

The rye loaf was done on a fast track. I used instant yeast this time. The flour was a mix of one cup rye, one and a half cup brown bread flour and one cup white bread flour. The kneading board was floured with rye, which added another half cup of rye flour to the mix. I mixed this lot, adding some salt and the dry instant yeast, followed by 1 cup of lukewarm water.

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Authored by Johan Zietsman.


 Reposted from The Hungry Sailor on 2013-08-05