I baked it for 35 minutes at 350*, internal temp of 195.
I had more success making the bread than posting the picture!!! That’s fine with me. It doesn’t seem to matter what I do with my picture program on my phone or computer, it flips to upside down on this site.
Yes, Baker Aunt, I use cast iron for most everything. We liked the flavor of the bread, and the texture was OK, although a bit dry. But I’m reserving final judgement until I make it again, since I forgot the yeast and ended up kneading it at the end – not the usual process! Not sure what that did to the texture.
Yesterday I made Tropical Muffins, and baked them in a mini-muffin cast iron pan. I used a favorite muffin recipe, and added dried fruits, in this case candied orange peel (that I candied myself), dried pineapple, mango, and cherries. They are delicious.
Chocomouse, I usually end up adding in some water near the end of the kneading, maybe 1/2 an ounce to an ounce, depending, but i always go on how it feels. The dough should be soft and compliant and almost tacky.
I usually do have to add either water or flour to my doughs to get the right feel. This dough was different – and I don’t know if it was because I ended up kneading in the forgotten yeast, or due to the kinds of flours used in your recipe. I didn’t know what to expect. I’m pretty sure it was over-kneaded. It handled more like taffy than bread dough. I’m going to make it again, soon, probably tomorrow, and will post about it then.
This morning I made Len’s Wheat-Semolina-Rye dough shaped into a loaf, again. I had to add 2 Tablespoons of water to get the right consistency. It rose beautifully, just as it had the first time I made it, with nice oven spring. Unlike the first batch (when I forgot the yeast, and had to knead it into the dough after the dough was thoroughly kneaded!) this time the elasticity, or texture of the raw dough was just as dough typically is. I’m going to need hamburger buns soon, so will give this dough a try in bun-shape. Thanks for sharing the recipe, Len!