Another quick bread, from the folks who gave us Healthy Bread in Five Minutes a Day. This is one of their rye breads - the only change being I skipped the caraway seed and baked it in the long thin loaf pan. I put sunflower seeds on it, and some cracked rye flakes. I am getting to like the tinier slices that come off these thin loaves -- and I like the fact that they don't spread sideways like they would have if I had made a free form batard shape.
I have recently read that rye loaves should not be cut until a day after baking. Rye improves with age, I have heard.
Of course, I cut the loaf the same day. It is a bit gummy the first day: maybe that is what the source I read meant when it said to leave it sit overnight.
Notes to Myself:
- You aren't learning anything new with these 'Healthy Bread in Five Minutes a Day' loaves. They are primarily just filler when you don't have time for a real 'learning' loaf. I'm still suspicious of the extra Vital Wheat Gluten.
- Remember to wait a day before cutting into a rye loaf - it requires this to develop the full flavour (I've read)