Wednesday, March 8, 2017
Slouching towards Spring
The other day I made a Dark Rye breadmix from King Arthur Flour. I poured the mix into the bowl of a stand mixer with the kneading hook attached, mixed the dry ingredients with the yeast, and added the water and a dash of olive oil, and let the machine do the work. It came together in no time, and I padded down the loaf in a little bread basket to rise. It would only rise when I placed it next to the woodstove oven. I flipped it on a sheet, and baked for 45min. Rye bread perfection.