I am back from my time out and ready to blog again. It is strange, once I decided to quit blogging, I couldn’t wait to stop but towards the end of my break, I could hardly wait to start blogging again. I really missed the act of preparing recipes, pictures and posts for you. Most of all I missed the connection I have with all of you wonderful people who read my blog. Thank you for all your support during my time out.
Even though I wasn’t blogging, I still spent a lot of time in the kitchen cooking and baking. One recipe that really inspired me during my time out was My Favorite Pastime’s recipe for Grant bread. I love recipes that inspire me to get in the kitchen and try my own variations. The Grant bread recipe has certainly inspired me to do that. I have made a loaf of Grant bread once a week for the last 4 weeks, each loaf a variation on the original whole wheat version.
This week’s crazy culinary experiment was to try a caraway rye version of the Grant loaf. I knew it was going to be a bit tricky substituting a lower gluten flour like rye for wheat. I added the caraway seeds and molasses because my favorite rye bread recipes use them. The result was a very mild rye bread. The next time I try it I may use a medium or dark rye flour instead of light rye flour for a more robust rye taste.
Grant Bread -- Rye Version
2 cups all purpose flour
1 1/2 cups rye flour
1 tsp instant yeast
1 tsp salt
2 tsp caraway seeds
1 TBS molasses
Preheat oven to 400 degrees. Spray an 8 x 5 inch bread pan with non-stick cooking spray; set aside. In a medium bowl, combine flours, salt, yeast, sugar and caraway seeds, mix well. In a separate bowl, combine warm water and molasses, stir to dissolve. Add the water/ molasses mixture to the flour; mix well. Scrape the dough into the prepared pan and cover with oiled plastic wrap. Set the pan aside in a warm place and let rise for 40 minutes or until the dough rises to a half inch of the top. Bake for 35-40 minutes or until the loaf sounds hollow when tapped on the base. Turn onto a wire rack to cool.