![](https://my52weekswithchristie.com/wp-content/uploads/2022/03/img_2210.jpg?w=1024)
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.
![](https://my52weekswithchristie.com/wp-content/uploads/2022/03/img_2215.jpg?w=768)
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.)
You must be logged in to post a comment.