This one is basically the Hamelman Light Caraway Rye Bread, except I messed around a bit and used an all white starter, and added the rye flour in with the main flour and a bit of something nameless in a tub…..
…and as this is in almost ‘real time’… here is lunch (a very late lunch) and look, oh no, is it really? Oh yes it is, it’s sunshine!
Lately I haven’t felt much like blogging and I haven’t managed to keep up very well with you all working away and writing your lovely stories and sharing your photographs. I am feeling tired and old and quite sad a lot of the time. The drought of winter made way for the rains of April and we are quite sodden in parts of the country now. I am optimistic that May will be gorgeous though !
Mood swings, ageing, ill health are all part of the natural cycle of things for many people, well being tired and old certainly is, so I am not looking for sympathy particularly but just offer you this by way of explanation for my less frequent blogposts.
I don’t know if the expression ‘ Sending Coals to Newcastle’ means anything to non British readers? It’s an expression for sending something to someone which by definition they already have in abundance, so sending bread to a miller would seem to be a slightly crazy thing to do, like sending moon dust to the moon, but that’s what I did a little while ago.
Rye is not as popular in England as it is in the Northern European countries. We get less choice in the sort of flours we can get. It is nigh on impossible to find a shop that supplies cut rye grain, the only suppliers being the mills. The Rye flour generally available is quite coarse and while of course one can bake with it, I like to use a finer flour when I am trying to make European style rye. Continue reading
Zeb Bakes 