My 52 Weeks With Christie

This Week’s Recipe: Rye Sandwich Bread

So in a quest to master my new mixer, I tried my hand at rye bread, with mixed results.

Flavor-wise it was great, but the texture…was a tad disappointing. As I forgot, rye’s a much stickier dough, so I ended up adding too much flour.

Now for once, other than over-adding by a smidge, I followed the recipe to the letter (shocking, I know). So, to keep my reputation of fiddling up to snuff, the next time I make this bread, I’m going to use bread flour in place of the all-purpose flour the recipe calls for and blackstrap molasses instead of the ordinary stuff….and perhaps add an extra dash of caraway seeds…

Christie: I think Hercule Poirot would enjoy rye sandwich bread. Especially if supporting a pretty and tasty open-faced sandwich called Smorrebrod – I learned about thanks to The Great British Bake Off series nine! (Here’s the link to what I’m talking about.)