The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

The German Whole Rye crumb

plevee's picture
plevee

The German Whole Rye crumb

 Very slightly gummy even though I baked it to 107F. The crust hasn't flown and it is absolutely delicious. Soakers were black sesame, flax, cracked rye and added toasted sunflower seeds.

Patsy

Comments

Abe's picture
Abe

It does improve and often that slight gumminess does go away. If I saw your loaf in a bakery i'd be buying it. Looks absolutely delicious. 

plevee's picture
plevee

That is very kind.

 

gavinc's picture
gavinc

Love the crumb. Tasty.

WatertownNewbie's picture
WatertownNewbie

Now I really do need to get that book.

plevee's picture
plevee

I borrowed it from the local library but I'm going to buy it, too.

 

jo_en's picture
jo_en

Hi,

I really like what you got! 

I didn't have the same add ins, but I had the sesame seed, walnuts and prunes.

I hadn't thought of sesame in rye before, so I put them in a  loaf and the little bites of the sesame are so enjoyable.

Thanks for the inspiration!

semolina_man's picture
semolina_man

Looks right, and tasty!

Isand66's picture
Isand66

I’m sure this must have tasted great.

Happy baking!

Ian