Relishments

Savoring life in the Berkshires

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Rye Bread Baking

Published on August 30, 2012 By Emily. Updated on August 30, 2012

The discovery that August’s grain of the month was rye was certainly a relief.  Though I’d never worked with rye flour before, I knew I liked it, I was pretty sure I’d be able to find it and I knew what I could do with it. Much better than driving all over looking for amaranth or teff and then trying to work with it.  I knew I wanted to make rye bread.

dill rye bread

For my first attempt, I followed a recipe from Serious Eats for The Bread Bible’s Seeded Dill Rye.  Even though I’d never made rye bread before, I’m pretty comfortable with the general bread baking routine.  I skipped the instant nonfat dried milk, but used a cup and a half of milk instead of the additional water, which seemed to work fine.  Otherwise the recipe was easy to follow. I only have one loaf pan (how is that possible?) so I baked the second loaf free-form on a baking sheet, which worked perfectly.  The dill flavor isn’t as a pronounced as I might like, but the bread texture and flavor were very good.

dill rye bread slices

I decided to try something more complex for my second variety of rye bread, so I made Smitten Kitchen’s New York Deli Rye Bread.  It did take all of the 8 hours she promised, but the majority of that time was just waiting for the bread to rise.  By the time I put it in the oven I was pretty nervous that the bread wasn’t going to turn out; what would be worse than spending a whole day on a recipe only to have it fail?  My dough seemed to be flattening out more than it should (I think it spent too long rising during the second phase), but I baked it anyway.

rye bread dough

But in the end it turned out well, though a little less round than would be perfect.  Even though the recipe produced a great loaf of rye bread, I don’t expect to be making it again.  For the sake of my time, the Serious Eats recipe was just as satisfying (and it made 2 loaves!).  I just don’t have entire days available for bread baking.

smitten kitchen rye bread

Still I found myself with a beautiful loaf of bread and decided I needed to do just a bit more with it.  A quick trip to the supermarket for ingredients resulted in perfect, crispy, wonderful Reuben sandwiches, made in the George Foreman grill.

reubens

It’s possible that this month was one of my favorite’s yet.  I love baking bread and every time I do so I wonder why I don’t bake more often.  It requires a bit of time, but it’s certainly worth it and really not that hard, especially when you let the KitchenAid mixer do all the kneading.  We’ll see if this fall allows me to spend more time baking.

September is the final month in my grain of the month calendar challenge.  It’s hard to believe I’m almost done with this project.  The grain is rice and wild rice, which I’m really looking forward to trying.

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Filed Under: food Tagged With: baking, grain of the month, recipe review

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  1. Highlights: Sandwiches » Relishments says:
    September 9, 2012 at 8:31 pm

    […] Highlights: Sandwiches  Posted by Emily at 8:30 pm Sep 092012   My sandwich consumption has really decreased in the past 5 years or so.  One of the reasons I first started making hot lunches to bring to work was because I was tired of eating sandwiches every day (the other reason, of course, being my desire to reduce my meat consumption).  Growing up my mom would always put a sandwich in my school lunch; sometimes the sandwich was ham and cheese, sometimes it was turkey with mayonnaise and curry powder (a personal favorite–I’m sure the other kids thought I was weird).  In college, when I didn’t like anything else in the dining hall, I’d order a salami and provolone sandwich on a roll.  I don’t know why, but it was always good.  Even though I don’t eat sandwiches as much as I used to, I’m still a fan of a good one. The internet is certainly not short on inspiration. One of the Reubens that came out of my recent rye bread baking […]

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Emily
I don't have clear words to express my feelings ab I don't have clear words to express my feelings about the state of the world lately. As a teacher and a mother, it has been extra difficult this week to be fully present in my roles without thinking about innocent lives that should have had longer on Earth. How what has happened in each of the many mass shootings this year can happen anywhere. If you are feeling sad and frustrated too, you are not alone.

I don't have answers, but I'm trying to take care of myself and my biological and school families. I'm saying "I love you" a lot to my children and my students. I'm closely following and sharing the work of @everytown while contacting my state and federal representatives and the president. I'm going for walks and getting fresh air and trying not to overload on news. I'm sharing good resources in my stories as I see them.
UPDATE: the giveaway is now CLOSED. Congrats @aloh UPDATE: the giveaway is now CLOSED. Congrats @alohr3!

 @thelazygenius' second book, The Lazy Genius Kitchen, is finally here and I'm so excited! I don't purchase many books, but I pre-ordered this last July because I knew it would be right up my alley and then I pre-ordered a second copy because I knew that I'd want to give one away.

Author Kendra Adachi has been one of my favorite voices in recent years. Her principles (shared through her first book, The Lazy Genius Podcast and her Instagram) have helped me focus my priorities and give myself more grace. 

This book is NOT a cookbook (it has just 2 recipes), it is a kitchen guide - to help you "have what you need, use what you have, and enjoy it like never before". It is beautiful (full color!) and thoughtful.

I'm very excited to send this book to one of you.

TO ENTER: Leave a comment below with one of your greatest kitchen struggles. 
I'll draw a winner at 8 pm on Friday, May 6.
This giveaway is not affiliated with Instagram or The Lazy Genius, Kendra Adachi.
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#LazyGenius #KendraAdachi #NameWhatMatters #TheLazyGeniusKitchen #TheLazyGeniusWay #BookGiveaway
This morning we took advantage of @massmoca's Berk This morning we took advantage of @massmoca's Berkshire Teacher and Social Worker Appreciation Day free admission. After enjoying the student Art Invitational exhibit, the 4 of us took in several of the other galleries. Mass MoCA always impresses and it was delightful to be able to be out in the world with my kids.
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#igers413 #InTheBerkshires #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #NorthAdams #NAmazing #MassMoCA #ArtMuseum
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#igers413 #InTheBerkshires #ShopLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #NorthAdams #NAmazing #PlantConnector
This is your periodic reminder that @berkshiremuse This is your periodic reminder that @berkshiremuseum is a great visit for all ages. The current Voyage to the Deep exhibit, which involves an interactive Nautilus submarine that my 5 year old spent literally hours in.  We also thoroughly enjoyed the Aquarium and Berkshire Backyard. Highly recommended - we'll be back soon!
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#igers413 #InTheBerkshires #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #BerkshireMuseum #PittsfieldMA
My January and early February menu plans for my @m My January and early February menu plans for my @mightyfoodfarm vegetables are finally up on the blog. See how we're making use of these beautiful items, as well as the items from the other pick up we made in the past month. 
Link in profile.
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#MightyFoodFarm #EatLocal #EatSeasonal #VermontGrown #CSApickup #CSAshare  #KnowYourFarmerKnowYourFood #MenuPlanning #MealPlanning #igers413 #igers413_food #BerkshireFoodies
One of my favorite things to do is bake from scrat One of my favorite things to do is bake from scratch.
But, in the interest of full transparency, this pie was made with Pillsbury pie crusts and a $5 bag of Walmart Granny Smiths. I used the recipe on the pie crust box.
I am very excited to eat it.
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#RelishmentsBakes #BakingFromScratch #baking #igers413_food #semihomemade #pie #ApplePie
#igers413 #BerkshireFoodies
I can't remember the last time I baked bread, some I can't remember the last time I baked bread, something that was part of my routine for a long time. Today school was cancelled due to the extremely cold temperatures outside and I took the opportunity to make 8 loaves - most of which will be put into the freezer until they're needed. Baking more bread was part of my 2022 theme of "resume" and I'm so happy to be back to it.
Recipe, as usual, from @breadin5
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#RelishmentsBakes #BakingFromScratch #HomemadeBread #baking #igers413_food #BreadBaking #BreadIn5 #ArtisanBreadIn5 #igers413 #BerkshireFoodies
New on the blog: my first posted CSA menu plan sin New on the blog: my first posted CSA menu plan since September! I didn't intend to take so much time off, but I'm looking forward to the meals I've planned over the next 2 weeks using @mightyfoodfarm produce.
Follow the link in my profile to see the post.
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#MightyFoodFarm #EatLocal #EatSeasonal #VermontGrown #CSApickup #CSAshare  #KnowYourFarmerKnowYourFood #MenuPlanning #MealPlanning #igers413 #igers413_food #BerkshireFoodies
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