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Old 09-13-2008, 11:56 PM   #11
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Great looking loaf of bread, Joe!
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Old 09-16-2008, 12:39 AM   #12
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I not only put ketchup on hot dogs, but also put it on brats. I don't care for plain yellow mustard, but I do like spicey brown mustards. Different strokes for different folks.

Joe
Boar's Head make a killer deli mustard. The rye loaf looks delicious.
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Old 09-16-2008, 06:44 AM   #13
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The rye loaf looks delicious.
It's not just delicious, it's also GONE! Need to make another one real soon.

Joe
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Old 09-16-2008, 08:48 AM   #14
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JoeV, I'm both glad I missed this til now (jealousy - I haven't had good rye in almost 10 yrs. down here) and sorry (I can smell that loaf) just looking at that pic.
I LOVE bakery rye bread. It makes the best sandwiches and buttered toast.
Growing up, we had the best rye from a local bakery with a kosher deli next to it. OMG, second heaven! But we couldn't have rye with seeds. Mom had false teeth and she said they got under them. What a bummer! But when I moved out....WOW, what a treat! The seeds made all the difference.
I think I'll try this one, but won't be able to post pics. I'll let you know how it comes out though.
Thanks, Joe.
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Old 09-16-2008, 09:02 AM   #15
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Two things I forgot to ask.
1. do you have to premoisten the seeds? To bring out the full flavor?
2. when do we see pics about the sourdough?
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Old 09-16-2008, 09:31 AM   #16
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Joe it looks great!
I think I have rye flour, but if not, I can get rye meal from work... a little coarser grind ...
do you think the amount would be the same?
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Old 09-16-2008, 08:16 PM   #17
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Two things I forgot to ask.
1. do you have to premoisten the seeds? To bring out the full flavor?
2. when do we see pics about the sourdough?
QS,

I just put the seeds in with the dry ingredients, and they absorbed the moisture and gave good flavor to the bread. I don't know if pre-moistening would make any difference, but one of the more seasoned bakers might be able to clarify if that helps the flavor.

I have not made sourdough in a couple of months. Our son is the only one who really likes it, and he's rarely around to eat it, so I just keep feeding the starter so it stays alive in case I need it for a recipe. I've been thinking of using it for pancakes at some point, but I haven't looked for a recipe yet.

suzi,

This is my first attempt at rye bread, so I don't know how the coarse grind will affect the recipe. Again, I defer to the veteran bakers for an answer to that. I made mine with Bob's Red Mill Organic Dark Rye Flour, which has the germ, oil and fiber in it. Very fine texture almost like bread flour, and they recommend keeping it refrigerated or frozen to maintain its freshness. With all these questions I think I need to do some more research on rye bread and rye flour. I'm off to Google....

Joe
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Old 09-16-2008, 08:18 PM   #18
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LOL don't hurt yourself, I did find my rye flour. :)
The meal at work is sort of the texture of wheat germ, if you're wondering.
But now I think I will try both ways!
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