I have been really bad with bread blogs lately, so I’m going to consolidate the next two into one short summary. I made the light wheat bread quite a while ago, and it came out well. Below are the ingredients used in the formula.
Then—surprise!–I mixed everything together. Well, technically, my mixer did most of the work.
The interesting part about this day was that I got a call from the Kinnelon library, asking me if I could come in for an impromptu interview. I was thrilled to get a call about the job, but it would mean I’d have to leave my bread unattended at a most inopportune time. It was at least halfway through the rise, and should have gone into the oven right around when I had to leave the house. Not really sure what to do, I put the loaf in the fridge, figuring that it would either be preserved or ruined. This was the loaf right before I left the house.
Once I got back, the loaf didn’t look like it was having any major problems, so I just continued with baking it, and everything came out all right in the end. I even got the job!
The next bread was Marble Rye, but I cheated and just made regular rye. I didn’t have the time to make two doughs, and I was lacking whatever ingredient it was that would have made the dough dark in the first place. Below is the cap from one of the other ingredients. Do you know which one?
This formula called for a mix of rye flour and regular flour and as a result made the dough surprisingly unphotogenic. This was when I was forming it into a loaf.
In the end, the bread came out somewhat ugly, but edible. It didn’t really taste too rye-ey though. Maybe it was because I skipped the caraway seeds? Okay, I guess I kind of half-assed this one. Oh well!