Comments on: Seeded Sour Rye Bread

By: Sophie

Sophie — Wed, 11 Aug 2010 18:55:17 +0000

I finally got hold of simply in season (I’m from the UK and no-one sells it here) and am trying this recipe. Only thing is here in the UK active dried yeast is pretty rare and tends to come in largish tubs, while I do bake quite a lot I don’t know anyone else who does, so no chance of splitting a tub with someone. So I’ve had to adapt most of the MCC cookbook recipes to use the modern sachet type of yeast noting that one sachet here is half of that which it is in the US. Anyway it does usually work pretty well, and so far (I started my ‘sponge’ about five hours ago but mixing the yeast in with the flours and then adding the water) it seems to be working with this recipe. The only issue I have found with using the newer type of yeast is that the bread can tend to go stale very quickly (possibly due to the enzymes and vitamin C added to make the yeast ‘quicker’), within about 24 hours but in our home; bread never lasts that long anyway. I also used ajwain seeds (related to caraway but apparantly having a ‘brighter’ flavour according to wikipedia, whatever that means) as caraway is kind of hard to get hold of in my locale.

By: Sherry

Sherry — Thu, 03 Jun 2010 12:54:52 +0000

This sounds delish! I love doing breads and sourdough especially. Thanks for sharing!
Sherry

By: Mimi

Mimi — Fri, 21 May 2010 16:04:32 +0000

I love bread that starts out with a nice long overnight ferment. I bet this loaf had really great flavor and texture.

By: YeastSpotting May 21, 2010 | Wild Yeast

YeastSpotting May 21, 2010 | Wild Yeast — Fri, 21 May 2010 07:03:07 +0000

[...] Seeded Sour Rye Bread [...]

By: Tweets that mention Seeded Sour Rye Bread | The Local Cook -- Topsy.com

Tweets that mention Seeded Sour Rye Bread | The Local Cook -- Topsy.com — Thu, 20 May 2010 15:22:45 +0000

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