Light Rye Bread that lives up to its name

I’ve often found that Light Rye Bread isn’t, so if you detect a slightly cynical tone here please excuse me.

I have managed to cook decent rye bread in the past, but I have to admit that I’ve also managed to use exactly the same recipe to make bricks only a week or two later. There’s something about me and rye that doesn’t mix.

So I wasn’t sure what to expect when I found the bread group doing light rye this morning.

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Oat and Raisin cookies. 

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Could be a new TV cooking double act. The Bread Lady and her sidekick.

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Recipe

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Nicely floured and oven ready

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When shall we three meet again? Sorry, couldn’t resist.

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Different styles of loaf showing the grading from hand made to artisan and rustic. There are two more grades – “interesting” and “brave effort” but we avoided them.

As you can see, it all turned out well. Next lesson (in a fortnight) is going to be about making bread to hollow out and use as soup bowls for soup we will also be making. Usually I just lurk about and eat the free biscuits but for this one I may actually participate. I like soup.

Looking forward a little, In January, when many of them will be in India, it looks like I will be leading the session.

For a truly sophisticated bread making experience with the finest ingredients, technical hints and artisan skills you might be just as well waiting till February.

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