Rye flour

All about bread

Postby MickHeaton » Tue Jul 21, 2009 8:39 am

Jim,

I like spelt and when made with honey its lovely. Likewise I like the slightly earthy rye flavour and certainly the texture. I've replaced honey in the past with hazelnut syrup (like the stuff you get for coffee) and that was lovely

I think adding molasses would be worth a go but perhaps lessen the improver slightly also due to the extra bit of sugar. Stay with your revised amount of yeast though.

Ratio? Probably 75/25 is a good start due to flavours but if you getting short of the improver let me know (PM address), I go away on Friday for a week though
MickHeaton
Registered Member
 
Posts: 35
Joined: Thu Jun 25, 2009 5:59 pm
Location: Torrisholme Village, Lancashire

Previous

Return to Bread Making

Who is online

Users browsing this forum: No registered users and 1 guest