Saturday, June 11, 2011

WGB challenge #3 Transitional Rye Sandwich Bread

I know I'm a day a head but I have a lot to do this coming week. 
Here is my try at the #3 recipe from the Whole Grain Breads Book by Peter Reinhart's called Transitional Rye Sandwich Bread. 
 I am a rye bread lover and this is very tasty for sure. :)

 I thought I had a lame for slashing but I couldn't find it and used
a silly utility cutter. LOL. I've got to practice more. :)

A wonderful tasting bread and I will certainly make it again. 
Susie
May 2009 at
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4 comments:

  1. JenniJune 11, 2011 at 11:28 AM

    Looks good I can't wait to bake mine this week!

    ReplyDelete
  2. SusieJune 11, 2011 at 12:18 PM

    Jenni,
    Did you ever rebake the last one that came out thin?
    I love this rye one. YUM. Thanks,
    Susie

    ReplyDelete
  3. CellarguyJune 17, 2011 at 9:21 PM

    okay, that is a beautiful loaf and a very interesting dark crust. How did you accomplish that?

    ReplyDelete
  4. SusieJune 18, 2011 at 4:01 AM

    Cellarguy,
    Thanks. I don't know how the crust got dark like that. It was SO very tasty. :)
    Susie

    ReplyDelete

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