Followed Eric’s video for this, started yesterday and baked today in clay chicken brick. The orange zest and spices make it intoxicating while baking. As it’s such a moist dough I wish I had given it five more minutes, but still it was gorgeous. I wonder if coffee would work in the mix; I’m pretty sure I’ve seen recipes which use coffee in rye bread.
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Here’s you coffee/rye recipie:
looks good! today I am doing an Italian semuline bread out of Chuck Williams (of Williams-Samona) Simplle Italian Cooking.
Thanks Thomas, love the look of that recipe. Love the historical significance of bread to Russia too. Will try this and post a picture.
I had a loaf of rye from Companion Bread in Santa Cruz in which unsweetened cocoa powder was used in some portion of the dough and that was swirled in with “plain” rye dough (it was not 100% rye). The result was really wonderful. Not sweet but very flavorful.
This is one of my favourite rye recipes. I’ve baked it using coffee instead of the water and it’s great.