Our two loaves for this assignment centered on a rye dough.
The first was a Whole Grain Rye Bread. Caraway seeds were added throughout the dough and sprinkled on top before baking. I added a little oil and honey to the dough. This loaf had good flavor and made wonderful toast. (I did over-bake it by five minutes, losing track of time).
The Stuffed "Sandwich" Loaf was so easy to assemble and was a wonderful accompaniment to a butternut squash and root vegetable soup. I stuffed my loaf with roasted red peppers, goat cheese and sauteed portabello mushrooms. Even though I left the artichoke hearts out, I could barely roll my dough around all that filling! I think you could try cutting back an ounce each on the cheese and mushrooms, and see if that is more manageable.
I love the fact that any lean or enriched dough can be used for this stuffed loaf. I think the rye works nicely with the mushrooms, but I like knowing that there are numerous possibilities. I plan on coming back to this recipe again.
1. Your loaf of rye is beautiful.
ReplyDelete2. But if you cut back on the stuff, you would not have as much stuff--especially cheese.
Your rye bread looks wonderful. My hubby would want to be your best friend if he got a whiff of that baking in your oven. LOL
ReplyDeleteGood Looking Breads!!
ReplyDeleteYour rye loaf looks great! I agree with Guff, never give up the cheese!
ReplyDeleteVery nice looking rye loaf!! I like the scoring, which opened up beautifully during the bake.
ReplyDeleteClarice...gorgeous loaves of bread.
ReplyDeleteIt seems to me, I had problems with the filling being to large for another bread we made. I didn't use all of it but the members that did had some leakage problems. But your stuffed loaf looks great.
I, too, love Rye Bread toasted, in fact I can eat an entire loaf toasted with just butter!!
Looks great I must get back on track, have had a holiday and a few other distractions.
ReplyDeleteLooks just yummy!
ReplyDeleteEverything looks so good! I too love the idea of endless possibilities.
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