HA

[elainegrey]

Impatient bread turned out JUST FINE. 75 min in the convection oven set to 400° (which means it then resets itself to 375°) and it's moist with a crumb that reminds me of the packaged pumpernickel.

The one negative is that i followed the salt quantity and ... it's a bit much. That, and some of the seeds are still a bit daunting.

So there, recipe, so there.

Comments

[warriorsavant]

I love the sequential bread posting.
Went thru a phase of bread-making at one point. Even had a bread machine, because the first time I spent xxx minutes (hours?) properly kneading it, I was very impressed with myself; the second time I realized bread machines didn't really cost very much.

[elainegrey]

The rye doesn't have the gluten to require kneading, so that helps spare that step. There doesn't seem to be a shortcut on the starter though. Something in the souring process is making the rye more edible, apparently.