about the same time as i planted the winter wheat in september 2018 i planted the next bed over in winter rye...
and this past august i harvested it and did the work of threshing and winnowing ( which, incidentally, is much more tractable than the wheat )
when i milled the wheat into flour i milled the rye as well and it yielded enough for five full loaves...
there may be some among you few readers who are unaware that rye flour is gluten-free and so will not rise on its own no matter how much yeast you mix in...if you are going to make rye bread you need wheat flour as well...and in a ratio of about one and a quarter units to one not...and, not knowing what might transpire with my whole wheat flour, i used store bought bread flour to mix in...so much for actual "scratch"...i stirred the yeast into a mix of one hundred and ten degree ( farhenheit ) water and molasses and added that to the flour, salt, oil, and caraway seeds...
i let it rise for an hour and a half in a bowl...punched it down and let it rise another forty-five minutes in the bread pan...
i preheated the oven to three hundred and fifty degrees ( again fahrenheit ), put a pan of water on the second rack and the bread on the top one and baked it for fifty minutes...it is cooling now and has not been tasted...that will wait a bit...so the "bread from scratch" ( or, at least, "flour from scratch" ) project ends its fifteen month run...my bread making feels like it's just getting started however...there is more grain planted in the yard and there is no shortage of whole grain, organic ( at least allegedly ) flour down at the supermarket....bread-making is not all that complex at this level...a naturally started sourdough seems a bit more challenging and may be next on the list...we'll see how that goes.
No comments:
Post a Comment