|Unidentified Bread Pan|
If anyone seeing this happens to know what it is for, specifically, or what sort of bread would be baked in this mold - please leave a comment!
When she brought this mold to me, my sister-in-law also noted that at some unspecified time she would have a set of glass tube bread molds to bring. This unspecified time happened to be last evening. In the past I had owned a set of glass tube molds for bread, though they were much smaller in diameter. The ones she brought last night are a far larger in diameter, probably a good 4 1/2 to 5 inches. This would make a more normal sized loaf instead of a "tea bread" loaf. I am interested to try them out.
|Stack of Books|
But the thing that really threw me into the stratosphere was that she brought over 6 cookbooks, 3 specifically on breads and the rest on other baking subjects. The bread books are large hardback books, with beautiful color photos so very evocative and enticing. They make you want to take a big bite right out of the book, the photos are so wonderful. There are few things that I love more than great books. So, this morning I started reading one of these new books on bread. Reading about the varying types of flour grinds was enlightening. The chapter on making a starter batter from scratch was a revelation.
|Oat Groats front, Wheat and Rye berries behind|
|Caraway Rye Bread|
I have made variations of rye breads many times in past: Caraway Rye Bread, Swedish Limpa Rye Bread and others.
Swedish Limpa Rye Bread
Makes 4 round loaves
|Swedish Limpa Rye Bread|
2 packages regular dry yeast
½ cup warm water
2 cups sifted rye flour
¾ cup dark molasses
½ cup shortening
2 teaspoons salt
2½ cups boiling water
6 cups bread flour
Mix the yeast into the ½ cup of water; set aside. Combine the rye flour, molasses, shortening salt and the boiling water and blend well; allow to cool to lukewarm. Add in the yeast to combine, once the temperature is cooled. Begin adding the 6 cups of bread flour to make a soft dough. Turn out onto a well floured surface, cover and allow to rest for10 minutes. Knead the dough for 15 minutes, place in to a lightly greased bowl and allow to rise until doubled in size, about 1½ to 2 hours.
Punch down the dough, cover and let rise again for about 30 minutes. Turn out the dough and divide into 4 sections. Shape the sections into round loaves and place on greased baking sheets, well apart. Let rise until doubled, about 1 hour.
Bake at 350 degrees for 35 to 40 minutes.
NOTES: If you are using Rapid Rise, or Instant Yeast, just add all of the water called for into the second step when mixing the rye flour, molasses, shortening and salt. Add the packets of instant yeast to part of the white flour and mix before adding to the cooled mixture.
If you have a Bread Dough Enhancer, a mixture with a combination of ingredients, including extra gluten to help with rising, add according to directions, into some of the white flour before adding in to the cooled mixture.
Now and again I just get the yen for some nice caraway seed rye bread and I enjoy it for breakfast with jam as much as at lunch for a sandwich. I have used King Arthur Flour's "Sir Lancelot" flour when making rye breads in the more recent past, as it has a far higher gluten content and helps with the rising. Rye may have more yeasts, but it has less gluten, necessary for rising. King Arthur Flour also has a product called Deli Rye Flavor, which gives more of that real bakery rye flavor to your bread. I have used that also to great advantage. But for the first time ever, this time I am making a real, true starter, waiting for those little elusive wild yeasts to come calling and do their magic for me in the seed starter. For the first time, I will make a starter sponge before diving in with the dough. And for the first time, hopefully, I will be able to create a real, true, deli rye bread that rises properly and tastes great without the enhancement of added flavors. I am just dreaming, totally on cloud 9, waiting for this event to happen.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.