This is easily the best rye bread so far, and on the short list for best bread so far. It's got everything you want in a bread: good flavor, great color, fantastic consistency, and superb crust. The only potential turn off is the dill and caraway flavoring put into it, but I think that it's a plus. There is a lot of dill in it because in Bernard Clayton's new and improved rye dill bread he uses not only copious amounts of dill weed and dill seed, but also the sour dill brine from a jar of pickles. This, I think, separates it from good dill and great dill bread. You use the brine in addition to the water in the recipe, so it's not just an added bonus, but a foundation for the bread. If you don't like dill you're going to hate this bread, but my god is it so delicious.
I've been trying to go in order for the recipes, but we're definitely going to be jumping around now. There are a lot of weird breads coming up that I can't wait to make (and one I can wait to make) including a crazy pumpernickel bread that has to bake for 6 hours! I haven't decided what I'm going to make next, but only a few require starters or sponges, so I should be pretty okay mixing up the order.
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