BBA Slow & Steady: Marbled Rye Roundup

It can be a real challenge to photograph loaves of bread; all of the bakers in the slow and steady subgroup of the BBA Challenge have faced this difficulty as we've baked our way through the book The Bread Baker's Apprentice. Luckily today's bread, the Marbled Rye Bread, is festive enough to provide for an exciting picture, even without any additional props!

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Jessica of The Singleton in the Kitchen is not, and has never been, a fan of rye bread, and after baking this bread she can say she never will be a fan of the rye flavor. Luckily all was not a total loss because Jessica had tons of fun marbling the bread - that's her loaf up above. Click over to her post: BBA S&S Loafin' Around, where you will see lots more pictures of her beautiful marbling work.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

For Natalia of Gatti, Fili e Farina the hardest part of baking this bread was remembering to buy the rye flour! After that it was smooth sailing, and Natalia's marbled hearth loaves are exquisite. Her write-up is here: BBA Slow and Steady: Marbled Rye Bread

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Kayte of Grandma's Kitchen Table loved the outside, the marbled inside and the taste of this bread, which she used for Reuben sandwiches: "I know, thrills are cheap these days, but this was just so much fun to do!" Just look at the perfect spiral in her bread! You can find Kayte's post here: BBA: Marbled Rye Bread

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Leslie of Lethally Delicious found herself procrastinating when it came time to bake the marbled rye bread. Luckily she garnered a few hints from those of us who had baked the bread earlier, and ended up loving the looks and the taste of her bread. Don't you just love a success story? Here's Leslie's post: BBA - Marbled Rye Bread

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Rye bread is a long time favorite of Margaret of Tea and Scones, and Peter Reinhart's swirled version did not disappoint. She used cocoa to get that beautiful contrast in color in the two doughs. She describes her experience here: Slow and Steady BBA - Light Wheat Bread and Marbled Rye.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

An (unintended) use of blackstrap molasses (rather than the lighter stuff) left me without the required color contrast for successful marbling, I enjoyed forming my not-marbled knot rolls, and definitely enjoyed the depth of flavor in this delicious bread recipe. My post: Not-So-Marbled Rye Knotted Rolls.

Not-So-Marbled Rye Knotted Rolls {bba}

Since my childhood I've always loved rye bread in any form - and the next bread I was to bake in Peter Reinhart's The Bread Baker's Apprentice , Marbled Rye Bread looked particularly appealing to me. The picture in the book shows a lovely loaf with beautifully delineated light and very dark areas.


My husband is the primary bread eater around here, and eats it either as breakfast toast or an accompaniment to dinner. Since he has never been a fan of rye toast I decided to make this bread as dinner rolls. I had visions of cunningly twisted knots of light and dark dough baking into high-contrast, visually appealing (delicious, of course) puffy rolls.

Sad to say, the reality of my rolls diverged significantly from the vision of lovliness I'd imagined. As you can see in the picture, the marbling was essentially non-existent, but luckily the rolls did taste delicious.

n.o.e.'s notes:


- Here's the basic techique for this bread: mix up two different colors of dough, roll them together to form one loaf (or, in my case, rolls), then bake. The result should be marbled splendor.

- Although the two doughs look a lot different in the book, they are in fact nearly identical in ingredients. One of the dough has extra ingredients added to darken the color.

- The recipe calls for two kinds of flour; one third of the flour is specified as "white rye flour," a double sifted flour with the bran and germ removed. I didn't have any of that kind of flour, so I used some medium rye flour that I had on hand, and stirred it through a sieve to remove the coarser bran particles.


- For the remainig two-thirds of the flour, Reinhart gives a choice of either bread dough or "clear flour," a coarser flour with a higher content of bran and ash than bread flour. Clear flour is commonly used for making rye bread. I had ordered some "first clear" flour from King Arthur Flour, which I used for this bread.

- The dough contains molasses as a sweetener. Both the light and the dark doughs contain the same amount of molasses, in fact. This is where my bread went irretrievably off the track. The molasses made my "light" dough fairly dark. My light dough and my dark dough were essentially the same color. Additionally, I realize now that the organic molasses is "blackstrap" (although it's kind of hidden on the label) which means it's darker (and stronger in flavor) than ordinary molasses. So that's why both of the doughs were so dark. If I were to bake this bread again, I'd probably use honey or golden syrup in the light dough to make sure that the contrast in color would be noticeable.

- Reinhart gives instructions for darkening the dark dough with liquid caramel color, or with coffee, carob, or cocoa powder (which can make the dough a slight bit bitter). I didn't have any of the liquid caramel color. I first tried adding coffee to my "dark" dough. Sadly the dough didn't end up darker than the light dough. As a last ditch effort, after the dough was already mixed, I sprinkled super dark cocoa powder and tried to knead it in. It wasn't successful on any front. The dough was streaky but not really darker.

- Once my dough had risen, I rolled it into snakes then twisted them together into rolls. It really was impossible to tell the two doughs apart by looks; the "dark" dough did have a slight bitter taste.

the verdict:

Despite my many woes with producing actual marbled bread, the rolls ended up tasting quite good. My husband loved them, even though he usually doesn't care for rye bread.

KA part whole wheat hamburger buns

One of the very best parts about learning to bake bread at home is that you can avoid trips to the grocery store when you run low on bread, and can instead whip up your own batch of wonderful fresh-baked bread. Faced with no plans for dinner on a lovely summer evening, I quickly thawed a pound of ground beef for burgers, and decided to bake some buns to complement them.

n.o.e.'s notes:

- I found the recipe on the King Arthur website.

- I made 1/2 recipe.

- For flours I used 1 c. whole wheat, 1/3 c. oat flour, 1/3 c. high gluten flour, and the remaining flour was all purpose.

- Instead of active dry yeast I substituted 2 scant teaspoons of instant yeast, which I added with dry ingredients.

- I mixed the bread dough in the food processor . First I put in 3 cups of the mixed flours, then added the wet ingredients which were cold. I pulsed the processor until the dough was stretchy and registered at least 77 degrees and "windowpaned" - about 2 minutes.

- The dough rose slowly. Finally it was tie to shape the rolls and I used 77 g of dough for each roll.

- The rolls could have used a bit more time on the second rise, but it was getting to be dinner time so I went ahead and baked them. Right before baking, I sprinkled the rolls with coarse salt.


the verdict:

These were soft, moist, and flavorful buns, a perfect complement to the burgers. We loved the salt on top (no surprise there since we love salt on almost everything).

I'm submitting the rolls to Yeastspotting, a weekly compilation of delicious yeasted breads, presented every Friday.

BBA Slow & Steady: Light Wheat Bread Roundup

The bakers of the slow and steady subgroup of the BBA Challenge pulled out our loaf pans to bake the next bread in Peter Reinhart's book The Bread Baker's Apprentice, the Light Wheat Bread. There are no tricky parts to baking this bread, and in the end the recipe produces a versatile loaf. Although the BBA bakers do not post recipes for the book's bread, Deb at Smitten Kitchen posted this bread last year, including the recipe, which you can find here.

Nicole, of the blog Pinch My Salt, is the founder of the BBA Challenge. Lately she has been baking at the same pace of the slow and steady bakers, so I thought I'd include her in our roundups. That's her bread up at the beginning of this post.

For Nicole, this bread was "easy to make, easy to eat, and not too bad to look at, either. The proud loaf that came out of my oven puts store-bought sandwich bread to shame." Nicole includes lovely step-by-step pictures in her BBA posts, so do yourself a favor and click over to her post: Bread Baker's Apprentice: Light Wheat Bread

As an aside, I'll note that most of us baked this bread months ago (and have, in fact, baked many of the BBA breads following this one) but my blogging efforts are lagging behind the pace of the group's baking.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Leslie of Lethally Delicious tried this bread first with high gluten flour and the bread didn't work for her. She switched to her favorite - bread flour - and the bread turned out beautifully. Its subtle flavor played well with other foods in Leslie's opinion. Here's Leslie's post: BBA - Light Wheat Bread

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Natalia of Gatti, Fili e Farina found this bread to be straightforward and a wonderful vehicle for her homemade jams and marmalades. That sounds wonderful, yum! Check out Natalia's post: BBA Slow and Steady: Light Wheat Bread

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

In the course of all this bread baking, Margaret of Tea and Scones has discovered that she really enjoys whole wheat breads. This recipe was not her favorite, however; she thought it lacked "oomph." It looks beautiful though, doesn't it? Read more about it here: Slow and Steady BBA - Light Wheat Bread and Marbled Rye x

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Jessica of The Singleton in the Kitchen cleverly baked this bread as dinner rolls, which are versatile enough in her book to serve as toast, sandwich bread, or, as rolls at dinner (supper? you decide) time. Her post: BBA S&S: Light Wheat Bread

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Di of Di's Kitchen Notebook baked her Light Wheat Bread with white whole wheat flour. She found it to be perfect for toast and grilled cheese sandwiches. See more at this post: mmm, toasty

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Kayte of Grandma's Kitchen Table and her family enjoyed this easy and delicious bread, saying, "the bread was wonderful, soft and lovely for sandwiches and just crackly nice for toast." Here's Kayte's bread: BBA: Light Wheat Bread x

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

And here's where I have a confession to make, one that should get me bounced out as a food blogger. Although I baked this bread, and we enjoyed every last crumb, when I went to write a blog post about the bread I realized that I had no photographs of it. Rather than re-bake the bread just to take pictures (which I actually contemplated doing), I decided to skip the post and report here in the roundup that this was a lovely bread. I used regular whole wheat flour and added a bit of oat flour to the dough as well. According to my notes, here's the verdict: This was lovely loaf of bread. Made delicious toast.

Stout, Oat, and Honey Knots

This is one of those recipes that at first glance seems to call out "winter" - the ingredients include stout (or cider) and oats, which conjure up images of a hearty, cold-weather bread. But really, I've baked them several times, and they are just as delicious in warm weather as they are in cold. And I'm posting them now because my good blogging friend Natashya of the lovely blog Living in the Kitchen with Puppies (with a blog name like that you know we just have to be friends, right?) is hosting this month's Bread Baking Day, and she chose the theme "Breads with a Twist." There's nothing twist-ier than a knot, in my opinion, so I'm going to post these wonderful knotted rolls as my participation in Bread Baking Day #30. In early June Natashya will post a roundup on her blog and it's always amazing to see the variety of breads from bakers around the globe.


n.o.e.'s notes:

- These rolls are a Dan Lepard recipe, one of a series of recipes that are published weekly by the Guardian. I love to check on Saturdays to see what Dan's baking up each week. recipe here

- Here is a youtube video of Dan baking these rolls:




- Dan came across the rolls in Findhor, on the Firth of Moray in northeast Scotland. The rolls incorporate oats that are cooked in stout - or cider - before being mixed with the flour and yeast.

- I've baked these rolls with all Guinness Stout , with Guinness stout supplemented slightly with an ounce or two of chocolate stout, and I've baked them with the alternate beverage listed, apple cider (I used the non-alcoholic kind, although the recipe might have been contemplating the "hard" kind).

- For the whole grain component the first time I baked the rolls I chose half rye, half white whole wheat. I've also used King Arthur Flour's Irish-Style Wholemeal Flour, which is a rough-ground whole grain soft wheat flour.

- I've used instant yeast and fresh yeast (6 tsp) with equally good results.

- The recipe produces 1200 g of dough, which makes 8 rolls @150 g each. These bake up into fairly large rolls, suitable for sandwiches. You could also make a dozen rolls at 100 g each, which would give you a generous dinner roll.

- The dough is soft and sticky, so the knots didn't keep their definition as well as the Italian knot rolls that I baked last year, and about as well as the kaiser rolls that I baked recently.

- In order to get a light coating of oats on the rolls, the dough is formed into logs, then rolled on wet paper towel and dipped into loose oats before forming the knots.

I ordered this cool cutting board here after hearing about it from Jaden of the blog Steamy Kitchen

the verdict:

These rolls are one of my favorite breads - substantial but not heavy, filled with the complexity of whole grains but not a bit dry, tinged with mystery from the stout, and just a touch sweet, especially version with the plain apple cider. These do just as well on the edge of a cold salad plate in summer as they do on the rim of a bowl of steaming soup in winter.

I'm also sending the rolls to Yeastspotting, a weekly compilation of delicious yeasted breads, presented every Friday.

BBA Slow & Steady: Lavash Roundup

Although many of the bakers from he BBA Challenge are actually finished baking every single bread in Peter Reinhart's book The Bread Baker's Apprentice, those of us in the Slow & Steady subgroup are baking slowly, but somewhat sporadically, on. This is our 17th bread, Lavash Crackers. Let's see how the S&S bakers enjoyed this one.


Margaret of Tea and Scones (that's her lavash in the photo, above) took note that Peter Reinhart suggested we use several different types of toppings on the lavash: "poppy, sesame, caraway seeds. Kosher salt. So I did. I also used some Italian seasoning (NOT a good choice) on part of the sheet. But the pieces with just salt were the best." Here's her post: Slow and Steady BBA - Lavash

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Jessica of The Singleton in the Kitchen baked her lavash in a wonderful black and white mode (black and white sesame seeds, poppy seeds and sea salt.) She formed crackers, and the whole effect is quite chic. Jessica gives a helpful analogy of lavash to fashion that you won't want to miss, so read her whole post: BBA S&S: Lavash

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Kayte of Grandma's Kitchen Table is always up for learning a new technique, so she really enjoyed making lavash. Her family really enjoyed eating it, so she will doubtless get practice rolling her lavash even thinner next time. Her post: BBA Challenge: Lavash

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Leslie of Lethally Delicious enjoys making flat breads, having a favorite crisp rosemary flatbread recipe she got from blogger Tracey of Tracey's Culinary Adventures. For Reinhart's version of crackers, Leslie used her pasta roller to get the dough thinner-than-paper, which she later found to be too thin, as the bread baked almost instantaneously. In the end, although she liked the lavash, it was "just too high maintenance" and Leslie will probably stick to her standby recipe. Here's Leslie's post: BBA - Lavash Crackers

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Wendy of Pink Stripes took a different direction with this recipe. Peter Reinhart gives the option of baking this dough as pita bread rather than crispy crackers. Wendy baked six 2 ounce pitas, which was not enough because she found these pitas "fluffy and light," not dry like store-bought ones. Read more here: {bba} not lavash crackers

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

I topped my lavash with coarse salt and found that this recipe turned out surprisingly delicious saltine crackers! (I'm not sure why, after nearly a year baking from this book I'm surprised at how good the bread turns out) So delicious, in fact, that my husband and I ate them - plain - for dessert every evening until the crackers were gone. Here's my post: Lavash {bba}

Lavash {bba}

The next bread for me to bake from Peter Reinhart's book The Bread Baker's Apprentice as part of The BBA Challenge is Lavash, which Wikipedia explains is a cracker bread of Armenian origin, and very popular in surrounding countries as well. In his recipe, Peter Reinhart gives the option of baking the same dough into pita bread, that soft hollow flat bread that makes a great vehicle for sandwich fillings and salads.

n.o.e.'s notes:

- I substituted fresh yeast for the instant yeast in my dough.

- The recipe called for honey; I used honey crystals which I thought would be a good balance for the extra liquid in the fresh yeast.

- The type of vegetable oil in my lavash was olive oil.

- It turned out that I was low on bread flour, so I filled in with a bit of high-gluten flour.

- I rolled my dough so thin that it was almost transparent.

- In Peter Reinhart's hands Lavash is covered with a variety of seeds such as poppy seeds and sesame seeds. Most of the seed options are not favorites in this house, so I decided to go with coarse salt, for my own version of saltine crackers.

- After baking, the bread is broken into shards, which make quite appealing-looking crackers.


the verdict:

The lavash baked up to be crispy and delicate, and I was shocked at how good simple crackers could taste. They just about melted in my mouth! Around our house the favorite way to enjoy this flat bread was unaccompanied; in fact we loved it so much that we ate lavash for dessert for several days in a row until there was none left. Just the crackers, plain - absolutely perfect!

I'm sending this fabulous flat bread to Yeastspotting, the weekly roundup of all things yeast-y. Stop by on Friday to see what clever bakers worldwide have been baking this week.