Bake The Book – Rye Bread

I’m still slowly working my way through Artisan Bread in 5 minutes a Day.  I wanted to make sure I had the basic recipe/technique down, so I made it steadily for awhile.

About a month ago I switched it up and made the buttermilk bread.  I never got a photo of it, so I’ll have to take care of that.  Delicious though.

Now I’m working on the Rye Bread.  Oh my.  It’s just so rye bready.  Dad loves it.  You replace one cup of rye for one cup of wheat and add some caraway seeds and a cornstarch wash for the top.

Oh, it tasted that good too.

Look at that interior…mmmmm.  So good.

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6 Responses to Bake The Book – Rye Bread

  1. Lynn says:

    mmm looks delish! I think you just became the designated “bread person” for book club.

  2. PatAZ says:

    I never realized the cornstarch wash is what makes rye bread crust crunchy. But I never made rye bread.

  3. vivianlouise says:

    The cornstarch wash is what makes it shiney and makes the caraway seeds stick. It’s the cup of water I add to a pan in the oven when I put the loaf in to bake that makes it crispy.

    That doesn’t make sense, water = crispy, but it works. The steam does it.

  4. Rachel says:

    Sounds good. Except for the whole “Cornstarch” on the top — DOWN WITH CORN!

  5. vivianlouise says:

    You could just use butter. 😀 And, honestly, the butter smells AMAZING as it bakes into the bread.

  6. Emm says:

    BlueCatFish took his first steps into bread baking yesterday. We had a devil of a time finding a basic bread recipe- so in the end he kind of winged it. It came out pretty darn yummy for a first try- with a tempramental oven.
    If you have any basic bread recipes could you email them to me?? And the Rye bread one which would make Forrest so very very happy!
    I gain weight reading your blogs- but that’s ok

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