What are you Baking the Week of July 7, 2024?

[Mike Nolan]

Probably no baking here for a while.

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[chocomouse]

I mixed up dough for chocolate cookies with mini M&Ms. They are chilling to be scooped and baked in the morning.

[Joan Simpson]

Len I want to make your Rye bread but I like Caraway seeds so when would I add them in your recipe?

[Mike Nolan]

I add them in with all the other ingredients. I have a couple of recipes that call for ground caraway, it is an interesting change from caraway seeds getting stuck in your teeth, but I can never decide if the caraway flavor is more intense.

[Joan Simpson]

Thanks Mike.

[chocomouse]

Joan, I like to add caraway, dill seed (not weed), and onion to my rye breads. I bet you'd like those also.

Today I baked most of the chocolate cookie dough. I was disappointed in the outcome -- they did not spread or flatten at all, and are very "cakey". But the flavor is excellent and I really like them with the small M & Ms. Next time I'll use one of my preferred cookies recipes instead of the "on the bag" recipe.

[BakerAunt]

We had some rain in the early evening that cooled down the heat, so I seized the opportunity to use the rest of the black raspberries in a white whole wheat oatmeal muffin. The basic recipe comes from one for strawberry oatmeal muffins that I found online at a website by Melissa Moore, a RND. I substitute the white whole wheat flour and add a tablespoon of milk powder. I cut the vanilla to ½ tsp. and the salt to ¼ tsp. I did not add any spice, as I want the black raspberries to star.

[RiversideLen]

Joan Simpson wrote:

Len I want to make your Rye bread but I like Caraway seeds so when would I add them in your recipe?

Joan, is this the rye recipe?

Rye Bread

I looked up the recipe I based it on and it calls for 1 tablespoon of caraway seed in the starter and 2 tablespoons in the dough ingredients from the beginning. That recipe is for 2 loaves so if you're making one loaf per my recipe, you'd cut that in half.

I made a batch of sandwich/burger buns today.

[Joan Simpson]

Thanks Len, I made the starter last night, I have the dough mixed and is rising now. I'll post when it comes out of the oven. I added one and a fourth teaspoon of caraway and a tablespoon of onion flakes like Chocomouse Suggested, I didn't have dill seed.The bread is good, I can surely improve it's a little heavy, it may be better tomorrow but I am pleased.Your instructions were spot on, I got 9 buns at 95-97grams and baked them on my new hamburger bun pans.I measured everything with a scale. I had breakfast for supper.It was good..

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[Mike Nolan]

Len was the Old Milwaukee bread based on the one in Ginsberg's book? I've made that one and we liked it a lot.

[RiversideLen]

Mike, the recipe is on Food dot com, Old Milwaukee Rye

Reference is made to Bernard Clayton. I'm not familiar with Ginsberg's book.

[Mike Nolan]

Stanley Ginsberg's book, The Rye Baker, has 78 rye bread recipes in it. At one time I had started a project to make them all, but life got in the way more than once, though I did get through over a dozen of them, with some notable successes and two failures. I'm hoping I can resume working on this in 2025 once we reach our goal weights.

See https://mynebraskakitchen.com/wordpress/forums/topic/coming-through-the-rye/

He doesn't give sources for most of his recipes, this one has a one-day sponge inoculated with a rye sour starter. A rye sour starter is not difficult to get going and maintain.

[RiversideLen]

I remember your rye project. Sounds very interesting. I wonder if it is the same recipe.

[RiversideLen]

Joan, I'm glad you like it, I always worry that my recipes won't work for others. Your bread looks great!

[Joan Simpson]

Thanks Len!

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