When you don't have the right flour for no-knead rye bread

by Monika Bartyzel, Posted Jun 27th 2008 @ 1:01PM

As soon as I heard about Artisan Bread in Five Minutes a Day, I had to have it. I love bread. It's my most important food group, and I'd go into a never-ending fit of withdrawal without it. In the past, I used my bread machine, but it just didn't produce loaves as tasty as the artisan variety, and that damned whirring noise right next to my desk was quite annoying.

This week, I attempted to make the rye bread recipe. I'd recently bought a whole slew of different grains and flours, so I didn't check my ingredients first. The one thing I didn't have: rye flour. Since I already had my little yeasties going crazy in the lukewarm water, I decided to find a substitute. I used multigrain flour, and hoped for the best.

Oh, it's so very worth it. It's got the soft chewyness of a white bread, the tasty grains from multigrain, and that added caraway kick. It baffles me why caraway seeds have been relegated only to the dark and tasty halls of rye bread. Next time you run out of rye flour, or are in the mood for something different, try it out.

Filed Under: Food Politics, Ingredients
Tags: artisan bread, ArtisanBread, bread, multigrain, no-knead bread, No-kneadBread, rye bread, RyeBread

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Reader comments (Page 1 of 1)

6-27-2008 @1:23PM Schlake said... Caraway seeds are something you add to wheat bread to make it taste like rye bread. Anytime you see them in the ingredients for "rye" bread it means you are looking at a fake. The inclusion of wheat flour or gluten is also typically indicative of a fake rye bread.
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