Neil Robinson

On the trail of great bread!

Light Rye Yeast Bread Baked on Stone

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As a follow up to the previous post about using a wet yeast dough, stored over several days in the refrigerator, I decided to try another variant using the same basic recipe from the same book, “The New Artisan Bread in Five Minutes a Day”. This time I went with around 150g of rye flour instead of the usual whole wheat/rye mixture I used the first time. The results were very good. I don’t use carroway seeds in my ryes, primarily because my kids won’t eat the bread then (I personally love it that way).

The results were just as good as the previous round of baking, as can be seen from the photographs that follow.

15% Percent Rye Loaf

15% Percent Rye Loaf

15% Rye Loaf, Sliced

15% Rye Loaf, Sliced

 

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