![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Yay melting!
Feb. 22nd, 2019 08:39 amRoad's 2wd passable -- the sun came out yesterday and melted during and after the plowing. It's pretty darned decent now and given two or three more warm days, it should be down to dirt everywhere by the end of the weekend. Maybe the groundhog wasn't wrong after all.
I took a half day yesterday off work (spent the morning playing plow-the-road and was then tired afterwards). Re-watched Mrs. Maisel (such beautiful costumes. And she's SO TINY.) and produced a two-loaf batch of Danish Rye. One of the loaves is for Lala's birthday on Saturday. (She's also getting a cheesecake with home-made sour cherry topping. And a Starbucks gift card.) The rye bread is kind of like this one, at least in spirit.
At my house: 650 g warm water. 20g salt. 400g whole rye flour. 200 g whole wheat flour. 300 g white flour. 200 g rye starter. Mix well. Meanwhile take 3/4 cup (dry) whole rye grains, 3/4 cup (dry) whole wheat grains, 1 cup whole pepitas <-- all whole grains covered in water, boiled until soft enough to chew. Drain (if needed), mix seeds into dough by kind of kneading them in.
When everything is mixed, pat completed dough into two greased bread pans, allow to rise above surface of bread pans (couple of hours in a warm location), there should be a few visible broken bubbles on top of the loaves when ready. Bake at 350 until loaves have an internal temperature of 210F, about an hour. Remove loaves from oven & from bread pans, cool completely before cutting.
Slice thin, toast. So delicious. (I also make a much fluffier, no-actual-grains-inside rye sourdough but this is not that.)
I took a half day yesterday off work (spent the morning playing plow-the-road and was then tired afterwards). Re-watched Mrs. Maisel (such beautiful costumes. And she's SO TINY.) and produced a two-loaf batch of Danish Rye. One of the loaves is for Lala's birthday on Saturday. (She's also getting a cheesecake with home-made sour cherry topping. And a Starbucks gift card.) The rye bread is kind of like this one, at least in spirit.
At my house: 650 g warm water. 20g salt. 400g whole rye flour. 200 g whole wheat flour. 300 g white flour. 200 g rye starter. Mix well. Meanwhile take 3/4 cup (dry) whole rye grains, 3/4 cup (dry) whole wheat grains, 1 cup whole pepitas <-- all whole grains covered in water, boiled until soft enough to chew. Drain (if needed), mix seeds into dough by kind of kneading them in.
When everything is mixed, pat completed dough into two greased bread pans, allow to rise above surface of bread pans (couple of hours in a warm location), there should be a few visible broken bubbles on top of the loaves when ready. Bake at 350 until loaves have an internal temperature of 210F, about an hour. Remove loaves from oven & from bread pans, cool completely before cutting.
Slice thin, toast. So delicious. (I also make a much fluffier, no-actual-grains-inside rye sourdough but this is not that.)
