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Christmas Caraway Rye

Clay QClay Q Posts: 4,415
edited November -1 in EggHead Forum
We are hunkered down, blizzard conditions and the snowdrifts are getting deep. This is a good time as any for baking bread and I'm experimenting with a sweet caraway rye for Christmas Eve dinner. Proofed two loaves a little too long but otherwise I'm very happy with results. There's toasted caraway and anise seed in this. Brown sugar and a touch of molasses make rye bread almost a dessert.

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425 degrees for 35 minutes, indirect setup with plate setter, extra fire ring and grid. Got the egg going 1 hour before baking for a clean burning fire with a fully heated dome. Works for me. I'm using unglazed stoneware bread pans.

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In the old days bread was baked at home twice a week every week. I'm lucky to bake twice a month. :whistle: I sliced while the bread was still warm....

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Yummmmmmmm! Very tender and flavorful....I'm makin more.

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