for 10x3½ inch bread pan (25x9cm)
for 13x4 inch bread pan (33x10cm)
Rolled rye/rye flakes may be hard to find. Spelt flakes can substitute, and I've also tried a mix of four kinds of grain flakes. Oats might work too.
Flax seed not only provides the popular omega-3 but also gives some more cohesion to the bread.
You could sustitute some rye flour for the wholewheat flour, say 1/3, but it's not really necessary. I do not recommend it, because it makes cutting slices harder.
The molasses I like best are Plantation 'Barbados.'
I measure molasses by weight, pour it over the flours in the mixing bowl. It's much less messy than by volume.
It's very nice to add two or three handfuls of raisins to the batter - I feel very frugal when I don't. What would it cost? Two quarters? But we shouldn't get too much sugar and sweet stuff.
The first time I made this rye bread, the edges were so hard my
teeth were wrenching in their sockets;
the second time, I
covered the batter with a piece of wax paper, but that didn't keep the
sides moist and soft. Covering the bread pan with aluminum foil seemed to help:
to professionalize that approach I bought a lidded 'Pullman'
breadpan, and that helped, I keep it closed when it cools
down, for two or three hours after it
comes out of the oven.
The sides are soft but the high moisture level may cause the lack of
cohesion, crumbliness, it still comes out somewhat more crumbly than
The boiling water is necessary to soften the cracked wheat, maybe also the rolled rye.
|My grandfather told me that when they gave Napoleon a piece of rye bread, he said "C'est bon pour Nickel," good for Nickel. Nickel was Napoleon's horse. My grandfather said that's why it's called 'Pumpernickel.'|