I made the HBi5 brioche over the holidays, but, given other distractions, did not write about that bread. It was satisfying. I’ve had respiratory complaints for a month and have found myself resting a great deal when i’m not working, but i finally made the near rye last night.
Since we didn’t have warm tap water at the time, i brought the water up to warmth in the microwave, and then let the dough rise in the microwave still moistly warm from heating the water. That seemed to help the rise, although it was nothing like those original breads.
I made the bread as given in HBi5, with caraway seeds, and the first loaf is pleasant and mild. It was moist like the olive oil bread, and i’d learned that letting the bread cool is sufficient for that moisture to just be tender bread. The crust was fabulous.
Next time i should definitely add more salt. I also think that some of the ingredients from Bob’s Red Mill’s list for their hearty GF bread would be a delicious addition: onion powder is probably what i miss most. The recipe called for equal parts honey and molasses: i could imagine just doing molasses.
I think this dough will make DIVINE crackers. I cannot wait.
