Took a trip to Amish country on Friday.
Besides a relaxing day, we bought 50 pounds of Prairie Gold hard white wheat berries,
some rye berries, corn, and some other stuff. There’s gonna be a bunch of bread baking here for awhile!
So I milled some rye berries over the weekend. The bread came out pretty well. Not the big, overwhelming
rye taste that you get in store bought loaves. Just a nice subtle flavor.
Here we go:
The rye dough raising.
The rye out of the oven. Three different type of bread pans produced very different results.
The crumb: The texture was nice and soft.
I have a loaf of Farl raising now, here’s a photo of what it should look like:
Here is how mine is looking during the second raising:
I also received my new KitchenAid 11-cup Ultra Wide Mouth food processor last week. We made fresh peanut butter.
Not quite as smooth as Jif, but it really does taste good.
