Bread: The Adventure Continues

[pres589]

Right, so I'm still working up new ways to make one of the oldest food items in existence, and I think that things are coming together well this time around. The kicker this time is throwing out some of the granulated sugar with molasses, and I've got an even amount of white and rye flour along with some rolled oats thrown in. I'm also getting an

Comments

[okoshun]

It's awesome that you're making bread - it's been ages since I last did.

[pres589]

It'd be even more awesome if I could get the mother of all Kitchenaid mixers for a buck o'five; the money just isn't in the kitchen budget for that kind of thing right now and it seems like I'd need to spend $200 on a new one, minimum, to shove through the heavy doughs I've been making without killing the mixer.

This batch came out pretty good, not too sweet, I could stand to drop the salt a little next time. Pretty dense though, although for a recipe that's got an equal amount of rye and white flours I'm probably doing a decent job with that issue. Good crust. I used a few tart tins but didn't fill them very much because I wasn't sure how much the stuff would expand on the second rise after kneeding, and the answer was "not much". They didn't double in size, the dough blobs, but I'm not sure what that tells me.

Need to do more research, but in the meantime I've got two more week's worth of bread for lunches at work, so plenty of time to reflect on this run and tweak again.