Wednesday, January 21, 2015

Eastern European Rye

I am currently reading Cooked by Michael Pollan, and I just started the chapter titled "Air", in which he goes into great detail about baking and the use of "air" in creating cooked food for ourselves.  Although I have more than half of the chapter yet to read, I find it fascinating.  So when I realized this coincided with the Easter European Rye recipe (in the Baking with Julia baking group), I became quite excited to use some "air" to make this delicious bread.

Luckily for me,  it did turn out delicious.  It appears to be a pretty forgiving bread as I left it to rise much longer than required for all of its rises.  In addition to this, it was quite workable.  I decided to hand knead it and give my mixer a break and was surprised at the ease of this process.  (Maybe this had something to do with the shortening used in the mix.)

I am now looking forward to some Reubens either tonight or later this week.  And of course, breakfast toast will be amazing.


  1. yum--I'm enjoying this bread, too. just had a piece with lunch. cool facepaint!

  2. I kneaded by hand as well. This does make amazing toast. Rhiannon is getting so big! Such a cutie.

  3. I made this one by hand as well and was surprised at how nice the dough was to work with.
    They look great.
    Love the face paint - I used to love it when my parents would take the girls to the fair and they would come home with unicorns and other such on their face :-)