In week 37 of the Bread Bakers Apprentice Challenge we tackle Swedish Rye bread. How, you may ask, does Swedish Rye differ from the regular rye bread we are all familiar with? This bread is flavoured with licorice flavoured aniseed and fennel seed and a pinch of cardamom. It also calls for dried orange zest. [...]
Posts Tagged ‘Rye’
#37. Swedish Rye Bread and memories of an awkward teenage date.
Posted in Bread Bakers Apprentice Challenge, tagged flaming drinks, licorice, Rye on April 25, 2010 | 11 Comments »
#34. Memories of Open Window Bakery
Posted in Bread Bakers Apprentice Challenge, tagged Bread, Pumpernickle, Rye, Sourdough, Starter on March 17, 2010 | 11 Comments »
The 34th bread in the Bread Baker’s Apprentice Challenge is Pumpernickel Bread. I just love saying “Pumpernickel”. The word always makes me smile . It makes me remember Saturday night dinners when I was growing up. We would have sliced Pumpernickel Bread from Open Window Bakery (in Toronto), creamed cottage cheese and several different types of smoked [...]
32. 100% Sourdough Rye
Posted in Bread Bakers Apprentice Challenge, tagged Caraway, Rye, Sourdough, Toast on February 21, 2010 | 10 Comments »
I KNOW THAT WHEN YOU ARE SHOUTING ONLINE YOU TYPE ALL IN CAPITAL LETTERS. How do you whisper online? I need to know because what I’m about to say should be whispered. “I loved this bread!” I am whispering it because I am afraid I may be drummed out of the Bread Baker’s Apprentice Challenge. Most of my [...]
31. New York Deli Rye
Posted in Bread Bakers Apprentice Challenge, tagged New York, Potato Chips, Rye, Toast on February 17, 2010 | 7 Comments »
“New York Deli Rye“. Those very words conjure up some pretty powerful images. For Peter Reinhart, author of The Bread Baker’s Apprentice, those words bring back the childhood memory of having to make that agonizing decision on visits to Hymie’s Deli; would it be a roast beef, schmaltz and onion sandwich or a corned beef, coleslaw and [...]
