Another rye bread, but not an ordinary one. I loved it — Swedish Rye (or Limpa).
(Full disclosure: the recipe called for aniseeds. I don't like anise, therefore don't keep it in my spice cupboard and did not use it in the bread. You may proceed.)
I'm (very, very slowly) baking my way through Peter Reinhart's award winning book, The Bread Baker's Apprentice, along with a number of other amateur bakers (I'm not sure how many are still with us, and a number of us have finished). Want to learn more about it? Check out the following links:
- Pinch My Salt BBA Challenge page—master resource for the challenge
- Buy the Book Bread Baker's Apprentice by Peter Reinhart
- List of Breads See what's coming up.
- Blogroll See who's baking. Great list of some amazing foodie (and not-necessarily-foodie) blogs.
- Flickr Group Photos, photos and more photos!
- Twitter Search for #BBAC to find challenge tweets.
I made this 4 months ago, so the details are sketchy, but I definitely remember being thrilled with this one – the way it came together, the way it smelled, the way it looked (gracious, these were gorgeous loaves) ... and the way it tasted. Delicious.
Slightly sweet thanks to the brown sugar and molassess, fragrant and flavorful thanks to the fennel, cardamom and orange peel, with a lovely chewy crust and perfectly dense crumb – chewy without being the least bit heavy.
This was a keeper, most certainly. Unfortunately, it killed my baking stone. Not sure why, but shortly after putting the bread in the oven, I heard a "pop" and realized my stone broke. But it split really cleanly—if you put the two pieces together, you can't even tell it's broken. I'm keeping it since it still works. (Someone let me know if that's a bad idea, using a broken stone!)
Please check out other BBA Baker's posts. It looks like a lot of us were pleasantly surprised by this one!
Phyl at Of Cabbages & King Cakes
Sally at Bewtiching Kitchen
Janice at Round the Table
Oggi at I can do that!