Baking Bread

Tweet

I used to bake bread a lot when I was in high school. More recently, I've taken to make quick breads that use baking soda as leavening. They're easy and can be made in a couple of hours. Plus, they're a little unusual so people like them. Just cuz, I tried a yeast rye bread the other day called bauernbrot. It is an all-day project, rising four times. It uses a starter of water, rye flour, bread flour, honey and yeast. The rest of it is a simple mixture of more bread flour, more yeast, salt and caraway seeds if you want them, plus melted butter and (of course) cornmeal. Then comes rising and kneading and setting aside and rising and kneading and setting aside and... But oh, is the bread good! The crust was a little tough, so I'll have to tent the loaf next time. But the texture was nice. And flavorful! It is a daylong project, though, so I won't be making is again real soon, but I will be making it again.