Wholly Rye

Some soy milk soured, so bread was the result; and since I'd just gotten some First Clear Flour from King Arthur, that suggested a rye. Here's the resulting three loaves:



And one loaf, isolated; it's brighter because it was taken with a flash.



and the recipe:

Wholly Rye

Org. Rye Flour
K.A. First Clear Flour
Soy Powder
Org. Cornmeal
Org. High Gluten Wheat Flour
Agave syrup
Kosher Salt
Hemp Seed
Ground Flax Seed
Black Sesame Seed
Whole Cumin Seed
Whole Coriander Seed
Whole Flax Seed
Sour Soy Milk
Columbus Pale Ale
Giza Sourdough Culture

Mixed 9/16/08
Baked 9/17/08

The high gluten flour was mainly used to feed the starter. Haven't tasted it yet; the aftermath of Hurricane Ike's winds on Sunday meant no power since then to Ann's studio, so we had to empty the refrigerator and freezer there, which has taken up a good part of the day!

Rye Again

UPDATE: the twenty-one year-old tofu was fine; see next entry for more details. Sorry the Cleveland Tofu Company's no longer in existence!

baked rye again, with more organic flour than usual; didn't have time to grind flour as I'd planned, so picked up some Amish organic rye flour at the Coop. Timing was off--had an errand after loaves were formed, and hoped they'd rise sufficiently for baking when I got back; they hadn't, but I had to bake anyway. So the loaves are pretty small. Haven't tasted them--they went straight to the freezer.


the barm, working away. Used the King Arthur "New England" starter that's been working for me for the past eleven years.


here's the dough.


Organic Rye
Amish org. rye flour
King Arthur First Clear Flour
King Arthur pumpernickel
King Arthur white rye
King Arthur rye blend
Org. corn meal
Org. whole wheat
Ground flax seed
Hemp seed
Caraway seed
Black sesame seed
Ground dill seed
New England starter
Kosher salt
Org. canola oil
Org. barley malt


the dough separated for four loaves


the baked loaves