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Bread Baking Babes: March 2012 - Swedish Rye

Swedish Rye

March 2012

This rye bread with orange zest, aniseed, caraway and poppy seeds, was made using a recipe in the Tassajara Bread book by Edward Espe Brown. It was wonderful with butter and Seville orange marmelade.

Swedish Rye - March 2012

This is how the bread looked just out of the oven the evening before. I was thrilled with the oven spring on this bread. And look at those slashes!!

Swedish Rye - March 2012

I was fooling around with the camera and took the photo of the faux Reuben without the flash to try to capture the late morning light. I was surprised at how successful the image was. (I know, it's a little fuzzy.)

Swedish Rye - March 2012

Here it is again with the flash.... Even though my camera technique is lacking, the bread is not. It worked very well in these faux Reuben sandwiches: ham, beet salad, no-name Mozzarella (basically white cheddar - there's no way they stretched this cheese to make it correctly)

Swedish Rye - March 2012

The bread was also delicious sliced and warm, with butter and brilliant white bean soup.

Swedish Rye - March 2012

to blog from OUR kitchen:
Oranges and Rye Bread (BBB March 2012) <<- includes recipe

 
  
 
(The thumbnail image appearing on links to this page is housed on Flicker: etherwork photostream.)

Bread Baking Babes: March 2012 - Swedish RyeSwedish Rye (BBB)

Swedish Rye (BBB March 2012)







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