janewilliams20: (Default)
[personal profile] janewilliams20
 So let me make a note here for future reference, since I got exactly the result I wanted - a dense even loaf with a good taste of rye and so on, and a crisp but thin crust.
200g water (yes, g, a baking book pointed out that you can get a lot more accuracy by weighing than by using a measuring jug)
1 tbsp olive oil
3/4 tsp salt
2 tsp Xylitol
Flours: 150g brown bread flour, 100g rye, 50g buckwheat
1/2 tsp yeast (no, not the whole sachet)
About 1 tsp caraway seeds (that was all I had left), 2 tsp onion seeds, 2 tsp fennel seeds
Bread maker program 3 (wholemeal), small size.

The shape was a little odd, as if there wasn't enough mix to cover the bottom of the pan. I might do a larger loaf in the same proportions next time.

It's very nice to spread goat's cheese on. But too solid (and too small) for sandwiches, but that was never the intention. I@ll have to try it with pate, too.
From:
Anonymous( )Anonymous This account has disabled anonymous posting.
OpenID( )OpenID You can comment on this post while signed in with an account from many other sites, once you have confirmed your email address. Sign in using OpenID.
User
Account name:
Password:
If you don't have an account you can create one now.
Subject:
HTML doesn't work in the subject.

Message:

 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.

Profile

janewilliams20: (Default)
janewilliams20

March 2017

S M T W T F S
   1234
567891011
1213141516 1718
19202122232425
26 2728293031 

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jun. 23rd, 2017 03:24 pm
Powered by Dreamwidth Studios