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Richard in Cincy

Bread

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4712 posts
Joined: Dec 12, 2005

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Posted to Thread #29568 at 5:42 pm on Apr 19, 2017

I bake bread all the time and sometimes use a thermometer, but I never go up that high. I baked 3 loaves of dark German rye on Monday, baked the maximum time on the recipe (25 minutes at 400F), Checked their temps and pulled them out at 165F. While they sat on the rack in their pans, the internal temp went up to 195F. I assure you these loaves are done, and they were getting a little too dark on top. I checked Shirley Corriherr Bakewise, and she says 200-210F for rye. She also doesn't say anything about the internal temp rise after removing from the oven.

I've been baking like a fool since Cathy got me hooked on the Dakota bread. I've made 6 loaves of that, including one that I stuffed with dates, walnuts, raisins, and cinnamon which was totally delicious. I want to play around with that bread some more, it's just so nutritious and delicious. My next attempt will be with cheeses, ham, dried tomatoes, mustard, herbs, etc. to make a sandwich loaf out of it.

My local Kroger sells a 12-grain cereal from the bulk bins that I use.

I gave my brother a slice of the bread toasted and a cup of Kona coffee for breakfast and he exclaimed that he'd never had better bread or coffee.

"Why does everything tastes so much better at your house?"

Hmmmmm...I wonder why???


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