Well the beast has risen. The dough seems to be pretty stable and should make for a good bread. I have risen the dough twice to double its size and will bake it on a stone for 30-40 minutes at 450 f.
CABBAGE RYE BREAD
The Recipe:
-1 Starter (see previous post)
-4 cups Bread Flour
-2 cups Rye Flour
-4 Tbsp Vital Wheat Gluten
-2 Tbsp Sugar
-3 tsp Salt
-1 Tbsp Fresh Thyme leaves
-2 tsp. Yeast
-2 cups Scalded Milk
-400g Chopped Cooked Cabbage or Sauerkraut
So here they are, two loaves of Cabbage Rye Bread. The lower one has caraway seeds on it and the other was left plain with a dusting of flour.
Enjoy
-Mark
Weird but sounds tasty. Can you do a simple whole wheat bread soon? I'd love a good recipe!
ReplyDeleteI know, I thought the same thing when i saw a similar recipe elsewhere. Yes I will be doing a simple whole wheat country loaf next.
ReplyDeletethat's some hearty bread! i love it!
ReplyDeleteWhat's the purpose of scalding the milk?
ReplyDeleteScalding milk is just a precautionary step to kill off any harmful bacteria. The thought is because your milk will be siting in warm dough for a while, bacteria can grow and ruin your bread. However since our milk generally comes from highly dosed animals there isn't much worry anymore. I'd say you can skip that step unless you are using raw milk from naturally raised animals.
ReplyDelete