Dark rye bread

[droverjess]

This looks really interesting and would be easy to convert.

Putting then link on now and when I get time I will make and report. Some of the keener bakers may want to be first to try!

http://www.grandmotherskitchen.org/recipes/dark-rye-bread.html

[cookie1]

I love rye bread DJ. I might give this a go over the weekend.

[cookie1]

I have this rising at the moment. Will report back when it is cooked.

[cookie1]

First I found the flavour of this bread is really lovely. It seemed to rise to a point ( in both rises) and then stop. It looked fully risen both times.
I decided to put it in a Banetton. Bad idea as it stuck. It's very crusty and we have enjoyed it.
Here is my conversion.

Place all of the water and yeast into bowl, 2.30secs, 37 degrees, speed 1.
Add the rest of the ingredients. I used 15 ml for both the oil and maple syrup as I wasn't sure if it was a UK recipe or not. I didn't put any sugar in at all and left the cocoa out as I didn't care how dark or light the bread was.
When it had kneaded I found it very sticky so added an extra 1/2 cup of bread flour.
I kneaded it in 3 lots of 2 minutes.
I let it rise, punched it down and placed it in the Banetton and let it rise again before cooking.

I'm not really sure if I will make this again or not. Maybe I will to see how it goes next time.

[droverjess]

Wonderful cookie, well done.

[Cornish Cream]

Looks very nice Cookie.

[achookwoman]

Cookie looks good.  Interesting recipe, American?  I would be tempted to add another teaspoon of yeast.  But your texture looks good.
Thanks DJ for the link and Cookie for trying it.

[cookie1]

Thanks Chookie, it is an American recipe. I think the extra teaspoon of yeast would be perfect. As I said it rose to a certain extent then seemed to run out of steam. I'll do that next time I make it.