Oatmeal Stout Loaf #BreadBakers

The dark brown sugar and rich oatmeal stout give this loaf more than a subtle sweetness, making it perfect for breakfast or slathered with butter for a mid-morning snack. It's delicious plain or toasted and is complemented both by jam or/and some sharp and salty cheese.

One of my favorite places to browse around in Houston is the main headquarters of an immense gourmet specialties and liquor store called Spec’s, sitting large on three blocks (with ample parking) in an area that is now called Midtown. When I was growing up, we’d have just said, it’s a little south of Downtown. Back then the neighborhood was all run-down wood framed houses, with peeling paint, sagging front porches and inhabitants whose equally downturned expressions reflected the hardship of life in a big hot, humid city where air conditioning was too expensive to run. And Spec’s was just a small neighborhood liquor store. The nearest grocery store was a Fiesta at least a mile and a half away at the squalid south edge, wedged almost under a freeway, between that end of south Downtown and the seedy north end of Montrose, what would later become part of the Museum District.

Now Midtown boasts shiny apartment buildings with faux balconies, grocery stores, trendy restaurants and fern-festooned wine bars and property values have soared accordingly. I don’t know if this was good or bad news for the original folks who lived there but it’s certainly a sign of prosperity and renewal for Houston’s inner city.

A number of years ago, Spec’s even started carrying a selection of deli meats and cheeses, fresh fruits and vegetables along with fresh baked artisanal bread and some refrigerated items, along with the gourmet canned goods, liquor, wine and beer, so I guess, theoretically, you could do a lot of your shopping there, assuming your food budget would allow such expenditure. I understand they even serve a plate lunch come midday. Me, I go for the cheese and alcohol.

You are probably wondering at this point when, if ever, I’m going to get to the bread. Almost there now.

My libation of choice this summer was a cocktail, yet unnamed, consisting of the delicious combination of Texas’ own Deep Eddy Ruby Red vodka, a good squeeze of lime, club soda and just a capful of Campari over ice. And I can highly recommend it. But while I was at Spec’s buying those refreshing ingredients, I spied some bottles of oatmeal stout and my mind jumped ahead to this month’s Bread Bakers theme of oats. Unfortunately for that brand, it came only in six packs. A helpful Spec’s employee – they are everywhere and very knowledgeable – found this Texas-brewed one for me instead, saying it was actually much better than my first pick anyway. The Convict Hill oatmeal stout has overtones of chocolate and toasted barley, the bitterness softened by the addition of flakey oats. And I knew it would be a great addition to an oaty yeast loaf.

Many thanks to our host this month, Rocío from kidsandchic. We have a record number of oaty breads for you this month – 28 in all – so make sure to scroll down and check them all out.

Ingredients
1/4 oz or 7g active rapid rise dry yeast
2 tablespoons warm water
1/2 cup firmly packed or 100g dark brown sugar
1 cup or 100g quick cook whole grain oats
1 1/4 cups or 295ml oatmeal stout, at room temperature
1/4 cup or 60g unsalted butter, melted and cooled, plus extra for buttering pan
1/2 teaspoon salt
2 1/2 - 3 cups or 310-375g unbleached all-purpose flour, plus more for kneading

To finish:
2-3 tablespoons oatmeal stout
Healthy sprinkle quick cook whole grain oats

Method
In a small bowl, add your yeast with one tablespoon of the brown sugar and the two tablespoons of warm water. Stir gently then leave aside for about five minutes. We are checking to see that the yeast is still alive. It should bubble up and get foamy. If it doesn’t, buy some new yeast and start again.

Foamy and we are good to go!

To a very large mixing bowl, add the oatmeal and the oatmeal stout. Stir well and leave for about five minutes so the oatmeal can soften slightly.

Add in the rest of the brown sugar, the yeast mixture, melted butter and the salt and stir well to combine.

Add in your flour a few big spoons full at a time, mixing well in between. Keep adding and mixing until you have a soft dough.

Turn the dough out onto a floured surface and knead for about five minutes, adding a sprinkle of flour as necessary.

Let rest, covered with an inverted bowl, about 15 minutes. If you aren’t using the rapid rise yeast, allow to rise until doubled, about 45 minutes.

Butter your 9x5x3 in or 23x13x8cm loaf pan. Form dough into a loaf shape and transfer to pan. Brush surface of dough with oatmeal stout and sprinkle with oats.

Let dough rise in a warm place until doubled in bulk, about 1 hour.

Preheat oven to 375°F.

Bake bread in middle of oven 45 to 50 minutes, or until browned and bottom sounds hollow when tapped. If it’s browning too quickly, cover with foil. I usually double check for doneness with a thermometer as well. Internal loaf temperature should be about 190°F or 88°C.

Turn loaf out onto rack to cool completely.

Enjoy!

And here I give you our Bread Bakers' Ode to Oats, in 28 lines.

• Agave Oatmeal Sour Dough Bread from My Catholic Kitchen
• Applesauce Oatmeal Bread from Hostess at Heart
• Banana Oatmeal Loaf from Basic N Delicious
• Blueberry Currant Oatmeal Bread from Cindy's Recipes and Writings
• Cinnamon Raisin Oatmeal Bread from Karen's Kitchen Stories
• Honey Oatmeal Bread from A Day in the Life on the Farm
• Honey Oatmeal Bread from Recipes, Food and Cooking
• Honey-Oatmeal Muffins from A Baker's House
• Honey Oats Bread Loaf from Gayathri's Cook Spot
• Honey Nut Oatmeal Waffles from Magnolia Days
• Honey Wheat Oat Bread from Hezzi-D's Books and Cooks
• Irish Oat and Whole Wheat Bread from Cali's Cuisine
• Lemon Blueberry Oat Bread from Kids & Chic
• Multigrain Twist Bread from What Smells So Good?
• Oat Breadsticks from Passion Kneaded
• Oatmeal and Whole Wheat Rolls from Sneha's Recipe
• Oatmeal Buttermilk Bread from Ruchik Randhap
• Oatmeal Porridge Sandwich Loaf from Bakers and Best
• Oatmeal Stout Loaf from Food Lust People Love
• Oat & Honey Bread from La Cocina de Aisha
• Oats and Millet Idli from Spice Roots
• Oats Bread with Maple and Walnut by Cook's Hideout
• Oats Garlic Kulcha from SimplyVeggies
• Peanut Butter and Chocolate Chips Oatmeal Scones from G'Gina's Kitchenette
• Rolled Oat Sourdough Boule from A Shaggy Dough Story
• Savory Oats Scones from Sara's Tasty Buds
• Triple Seeded Oat Bread from Culinary Adventures with Camilla
• Whole Wheat Honey Oatmeal Bread from Spill the Spices

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Disclaimer: No one has compensated me in any way to say nice things about Spec's. I just like the place.

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Tiganopsomo - Feta-Stuffed Fried Bread #BreadBakers

Tiganopsomo is a traditional Greek bread, so named because it is bread or psomi that is fried in a pan or tigani. Easy, right? It’s made of soft yeast dough, filled with cheese, then pan-fried in light oil. The finished bread circle is crispy and light, perfectly complemented by the salty filling.

This month’s Bread Bakers is being hosted by my friend Jenni, from Jenni Field’s Pastry Chef Online and her chosen theme is Stuffed Breads. Initially I signed up to make Char Siu Pau but when those didn’t work out so well, I started hunting around the interwebs for something new to try. And I found a winner!

Here’s my disclaimer: I have never been to Greece. I have never tasted tiganopsomo made in a Greek restaurant or by a Greek cook. Truth is, I had never even heard of tiganopsomo before. I have no idea if mine turned out the way they are supposed to. But I can tell you this: They are divine. And this is a dangerous recipe to have found and learned. It’s quick to put together and the dough only needs a  30-minute rest before you are ready to fill it and fry. Time enough to crumble or grate some cheese and chop some mint. And get the cocktails ready. Cut into small triangles, tiganopsomo would be perfect finger food for a cocktail party.

I used this recipe from My Greek Dish and made a couple of the suggested additions, mixing a harder yellow cheese with the feta – I used a sheep’s milk Kashkaval along with a sheep’s milk feta – and some fresh mint. Next time I am going to add some fresh chopped hot chilies. Don’t know why I didn’t think of it in time, this time.

Ingredients
1 1/4 cup or 160g flour, plus a little extra for kneading
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/2 teaspoons dried yeast
1/4 cup or 60ml olive oil
1/2 cup or 120ml lukewarm water (You may not use it all.)
7 oz or 200g feta cheese, crumbled or a mixture of feta and hard cheese
(I used 3 oz or 85g feta and 4 oz or 115g Kashkaval cheese.)
About 8-9 fresh mint leaves
Vegetable oil for frying

Method
Add the flour to a large mixing bowl and make a well in the middle. Add in the yeast, salt and sugar.

Pour in the olive oil and use your hands or a spatula to mix the flour in a little at a time.

When there is still quite a bit of dry flour showing, start adding the water, mixing as you go, until you have a soft dough.

I didn’t use quite all the water before my dough already looked really wet and sticky but I was surprised as I started kneading it because it wasn’t actually sticking to me at all. That’s what oil in your dough will do, it seems.

Knead your dough on a very lightly floured surface for just a few turns. Cover the dough with cling film and allow to rest for half an hour.

Meanwhile, wash and dry your mint leaves and cut them into thin strips, chiffonade-style.

Grate or chop your harder cheese, if using, and crumble your feta. Add the mint into the cheese and mix well.

When the rest period is up, cut your dough into four equal pieces and use a rolling pin to roll them into thin circles about 1/4 in or 1/2 cm thick. Any thicker and you risk the dough not cooking through before it gets brown. We are looking for light and crispy.

Top two of the circles with the cheese mixture and cover with the other dough circles. Use your hands to squeeze the air out from between them before pressing the edges together.

Seal the edges well, using a fork to add a decorative pattern all around the outsides. This is important, as you don’t want your filling leaking out.

Heat your skillet over a medium flame and add just enough oil to cover the bottom.

Fry the stuffed breads one at a time.

Turn when golden on the bottom.

Put them on paper towels to absorb any excess oil when they are crispy on both sides.

Cut into wedges to serve. These are fabulous warm but can also be eaten at room temperature or reheated till crispy once more in a dry non-stick skillet after being refrigerated. (I’ve tested all three ways!)

Enjoy!

For appetizers, cut the circles into eight or 12 wedges instead of just four!

Many thanks to our host, Jenni from Jenni Field’s Pastry Chef Online for a great challenge! My fellow Bread Bakers have exceeded themselves this month and I can’t wait to try all the stuffed breads they’ve made.

Sweet Breads

• Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story
• Cinnamon Roll Quick Bread from Laura at Baking in Pyjamas
• Cream Pan - Japanese Custard Filled Buns from Shireen at Ruchik Randhap
• Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?
• Jam filled Danish Pastries from Holly at A Baker's House
• No-Knead Apricot Sweet Rolls from Renee at Magnolia Days

Savory Breads

• Baked Peas Kachori from Shilpi at SimplyVeggies
• Cauliflower, Paneer & Peas Stromboli from Priya at I Camp in my Kitchen
• Cheesy Bacon Stuffed Pretzel Buns from Allison at The PinterTest Kitchen
• Cheesy Pizza Wheels from Tara at Noshing with the Nolands
• Chicken Stuffed Casserole Bread from Vimala at Cooking Club
• Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field’s Pastry Chef Online
• Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best
• Jalapeño Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D’s Books and Cooks
• Jamaican Meat Loaf from Kelly of Passion Kneaded
• Paneer Kulchi from Anshie at Spice Roots
• Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm
• Russian Pirozhki from Mireille at Chef Mireille's East West Realm
• Sri Lankan Seeni Sambol Buns from Pavani at Cook's Hideout
• Stuffed Bazlama - Turkish Bread from Sneha at Sneha's Recipe
• Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla
• Stuffed Pretzel Bites from Karen at Karen’s Kitchen Stories
• Tiganopsomo - Feta-Stuffed Fried Bread from Stacy at Food Lust People Love
• Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com.

Khobz Mzaweq - Moroccan Decorated Bread #BreadBakers

Khobz Mzaweg or decorated yeast bread is a specialty loaf from Morocco, so called because of the pattern created with a sharp blade, the shiny egg yolk wash and the sprinkling of both sesame and nigella seeds before baking.

 

I had a friend ask me yesterday, wasn’t it kind of expensive, running this blog, buying the ingredients and then, often, giving the baked goods away? I explained that, aside from the dishes I do share, we eat everything that is baked or cooked in my kitchen, most of what you see written about here was breakfast or lunch or dinner. Also, I do make pocket change money from folks who use my Amazon affiliate links to make a purchase. But the most valuable part of this space for me is the way it stretches me to try new recipes, different ingredients and unusual methods. 

I belong to several food bloggers groups that post every month with themes which require me to do some research and, often, delve into other cultures or use ingredients that I may not have tried before. This is so much more than just cooking and eating and writing. It is the life-long adventure of learning.

This month our Bread Bakers host Karen from Karen’s Kitchen Stories chose seeds as our theme. Now for Bread Bakers, any bread will do, be it yeast or sourdough or even quick bread so the options for a bread with seeds were wide open. I did a quick search online and one of the first recipes that came up was the loaf made for today’s post, khobz mzaweg. 

I had never heard of it before but I couldn’t resist the golden crust with the diamond pattern, scattered with seeds! But here’s the funny thing, as soon as I took the first bite, I knew I had tasted a bread like this before. Nigella seeds aside, it reminded me of the great big wonderful sesame sprinkled Italian loaves that muffuletta sandwiches are served on in New Orleans. Turns out, khobz mzaweg are often used for sandwiches in Morocco as well. Small world.

Khobz Mzaweq - Moroccan Decorated Bread

The recipe for my khobz (meaning bread) and mzaweg (meaning decorated) was adapted from this one on About.com. Make sure you scroll on down to see the other lovely seeded breads my fellow Bread Bakers have created for you today!
 
Ingredients
2 1/2 cups or 315g white flour, plus extra for kneading
1 1/2 cups or 190g fine semolina
1 tablespoon sugar
2 teaspoons salt
2 teaspoons sesame seeds, plus extra for sprinkling on top
2 teaspoons nigella seeds, plus extra for sprinkling on top
1/4 oz or 7g yeast (I used one packet of Fleischmann’s Rapid Rise.)
2 tablespoons vegetable oil
1 whole egg
About 1 cup or 240ml warm water
1 egg yolk – for the egg wash

Method
Prepare a baking sheet by lining it with parchment paper or by oiling the center. Or you can dust it with a little fine semolina. I used a silicone mat to roll mine out, then I transferred the whole shebang to the baking tray, so I skipped this step.

In a small bowl, put your yeast, sugar and a couple of tablespoons of the flour. Add in about one third of the warm water and leave to proof for about 10 minutes. If it gets all foamy, proceed with the recipe. If you have no reaction, your yeast is dead. Buy some more yeast and start again.

Foamy and we are good to go!

In the mixing bowl of your stand mixer, put the balance of your flour, the semolina, the salt and the sesame and nigella seeds and mix well.

Add in the egg, the oil and the contents of your frothy yeast bowl.  Pour in the rest of the warm water.

Mix until all the ingredients are well combined and you have a soft dough.

Use the dough hook in your machine or turn the dough out onto a clean floured surface to knead until smooth and stretchy. This takes about 10 minutes. I did the kneading by hand because I sometimes find that I have to add too much extra flour to get my bread hook not to stick in the middle of a soft dough.

Shape the dough into a nice ball and place it on your prepared pan (or silicone mat.) Cover with a clean towel and leave to rest of 10-15 minutes.

After the dough has rested, press it out gently to flatten the dough into a large circle about 13 inches or 33cm across. Cover again with the towel and leave to rise about one hour in a warm place. I placed my silicone mat on the baking pan and balanced it over a sink filled with very hot water.

When your hour is almost up, preheat your oven to 400°F or 200°C.

Whisk the egg yolk with a little water to thin it enough to brush on the dough. A teaspoon or two will usually do the trick.

Lightly score the top of the bread with a very sharp knife or a lame, which is essentially a curved razorblade with a handle. I bought my first one from King Arthur Flour a thousand years ago when they were not yet online and would send out a physical catalog. I carved my order out on stone with a chisel. Or sent them a fax. Same difference now. Seems like it’s gotten some poor reviews but I love mine!

Use a pastry brush to paint the top of the dough with the egg yolk wash.

Sprinkle on some more sesame seeds and nigella seeds to decorate.

Bake the loaf in your preheated oven for about 20-25 minutes or until it is golden brown all over and sounds hollow when tapped.

Even the bottom has a lovely color, doesn't it?

Slide it off your pan onto a wire rack to cool.

Enjoy!

After enjoying a sliver or two warm with butter, I allowed the whole thing to cool completely and I probably don't even have to tell you, because I'm sure you know, I went straight out and got my ingredients and I made a muffuletta, right?

Seeds are the beginning of most plant life but they are also the impetus for some great breads this month! Again, thanks to Karen from Karen's Kitchen Stories for the great theme!

• Amaranth Banana Nut Quick Bread from Magnolia Days
• Anadama Bread from Baking in Pyjamas
• Bird Seed Bread from Culinary Adventures with Camilla
• Crunchy Seed Braid from A Shaggy Dough Story
• Everything Dutch Oven Bread from Chef Mireille's East West Realm
• Hearty Seed Dinner Rolls from A Day in the Life on the Farm
• Khobz Mzaweq - Moroccan Decorated Bread from Food Lust People Love
• Lemon Chia Quick Bread from Basic N Delicious
• Lemon Curd Poppy Seed Bread from A Baker's House
• Lemon Poppy Seed Bread from The PinterTest Kitchen
• Makowiec - Polish Poppy Seed Bread from Sweet Cinnamon & Honey
• Multigrain and Seed Bread Extraordinaire from Karen's Kitchen Stories
• Multigrain Bread with Flaxseeds from Cooking Club
• Pain Petri (Moroccan Challah) from Passion Kneaded
• Seeded Club Soda Bread from Hezzi-D's Books and Cooks
• Sesame Studded Grissini from Ruchik Randhap
• Simit - Turkish Ring Bread from Spice Roots
• Six Seed Soda Bread from Bakers and Best
• Sunflower Seed Bread from My Catholic Kitchen
• Sunflower Seed Bread from Kids and Chic

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send me an email with your blog URL to foodlustpeoplelove@gmail.com.


Little hint: If you are going to take photos on the rug, keep a sharp eye out for your helper who might suddenly appear in the viewfinder.

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Tangzhong Rye Bread #BreadBakers

This rounded loaf with rye and wholemeal wheat flour is perfect for toasting, smearing with butter and dipping in hot soup. It also makes the best toast soldiers to accompany a soft-boiled egg or to spread with jam.

 

Living = Learning
To paraphrase Samuel Johnson’s ode to London, “When a man is tired of food, he is tired of life.” I never cease to be amazed that the more I know about food, the more I realize there is to learn. New techniques, new methods, new ingredients, even new combinations of old ingredients are a constant source of excitement for me, from learning how to debone a chicken while keeping it whole (Thanks, Dai!) to attempting a bread challenge from the Great British Bake Off to buying unfamiliar produce at the farmers’ market and using the Google to find out what it’s called, to exploring the recipes of my host country, this food thing is so much more than a hobby. It’s an intellectual and cross-cultural exercise that just happens to keep the family fed as well.

Fortune favors the brave
Sometimes I learn a thing but it takes me a while to put it to use. I give you the tangzhong or water roux method of bread dough making, for instance. Although it’s been used in Japan, whence it comes, for ages, I first heard about it when my friend, fellow Bread Baker and pastry chef Jenni Field wrote a great explanatory post on her wonderful blog, Pastry Chef Online last August, but it took this month’s rye bread challenge from Anshie of Spice Roots to get me going on it. 

Rye is notorious for its low gluten content so I decided that perhaps starting with a wholemeal wheat bread flour tangzhong for extra body would be helpful. Of course, since I am almost foolhardy in my disregard of normal baking rules, even in the face of no experience, I decided that I would make my tangzhong with beer and water instead of just water, as is typically done. A rye beer, natch. 

It was a pain to knead since rye dough, even with wholemeal flour added, is so sticky but overall, I was very pleased with how it turned out. I baked it on the same day as I made this lovely chickpea veggie soup for dinner and it was the perfect accompaniment.

If you’ve been meaning to challenge yourself to bake with rye flour, make sure to scroll down after the recipe to see the list of links to all the rye creations we have for you this month. Many thanks to our host, Anshie of Spice Roots, for this “out of my comfort zone” challenge!

Oh, and one last thing, let me share my earworm with you. The whole while I was making this bread, I kept singing in my head:

Ev'rybody have fun tonight
Ev'rybody have fun tonight
Ev'rybody Tang Zhong tonight
Ev'rybody have fun tonight
Ev'rybody Tang Zhong tonight

No need to thank me. You are welcome!

Ingredients

For the tangzhong
1/3 cup or 45g wholemeal bread flour
1/2 cup or 120ml Battersea Rye Beer (or other beer of your choice or replace with more water)
1/2 cup or 120ml water

For Dough
Scant 2/3 cup or 140ml milk
2 tablespoons Battersea Rye Beer
250g wholemeal bread flour
1 1/4 cups or 125g rye flour (plus possibly more for kneading)
2 tablespoons sugar
1/4 oz or 7g Rapid Rise yeast (I used one packet of Fleischmann’s.)
1 teaspoon salt
1/3 cup + 1/8 cup or 100g tangzhong (which coincidentally is 100ml, if that helps you measure by volume)
1/4 cup or 60g unsalted butter, at room temperature
Olive oil (for greasing the proofing vessel)

Method
First make your tangzhong by mixing the flour with the water and beer in a small pot. Whisk till all the lumps are gone.

Cook over a medium heat, stirring constantly to prevent sticking or burning. As the mixture heats, it gets very thick. Keep stirring and cooking until the spoon or whisk handle leaves furrows in the tangzhong. If you are a thermometer-using type (and I strongly encourage you to become one, if you aren’t already) you want the tangzhong to reach 150°F or 65°C.

Remove from the heat and transfer your tangzhong into another vessel to allow it to cool. I measured out the amount for my bread at this point and put the tangzhong in two bowls. The tangzhong is enough for a little more than two loaves though, so you can leave it all in one bowl if you are doubling this recipe. I just figured it would cool faster if it were separated.

Once the tangzhong has cooled to room temperature, you can proceed with the bread dough. (If you refrigerate it, let it return to room temperature before continuing.)

Slightly warm your milk and beer together in a small pot or in a measuring cup in the microwave.

Whisk your flours, yeast, sugar and salt in the bowl of your stand mixer.

Add in the warm milk/beer and the tangzhong.

Mix with the bread hook until all the ingredients come together and form a dough.

Add the butter and knead until the butter is incorporated and the dough is smooth and elastic.

I found mine too sticky to knead effectively so after about 10 minutes, I took it out of the mixer and kneaded by hand for at least another 10 minutes, sprinkling on just the tiniest bit more rye flour as needed.

Put the dough into an oiled bowl or dough rising bucket and cover with plastic wrap or the lid. Leave in a warm place until doubled. Mine took about one hour.

Before

After

Punch the dough down and form it into a round loaf. Place it on parchment on a baking sheet. Sprinkle the top with a little more rye flour.

Put it inside a clean, new garbage bag and leave to rise until doubled again. This took about another hour so set your timer for 45 minutes and preheat your oven to 350°F or 180°C when it goes off.

When the rising time is finished, bake the loaf in your preheated oven for about 30-35 minutes or until golden.

Ready to bake!

Enjoy!

Need a rye bread or cracker recipe? This is your Bread Bakers month!

• Artisan Dark Rye Bread by Cindy at Cindy's Recipes and Writing
• Banana Rye Muffins by Adam at Bakers and Best
• Boston Brown Bread by Holly at A Baker's House
• Caraway Rye Crackers with Reuben Spread by Jenni at Pastry Chef Online
• Chocolate Rye Bread by Rocío at Kidsandchic
• Danish Rye Bread by Wendy at A Day in the Life on the Farm
• Potato Onion Rye Meteil by Karen at Karen's Kitchen Stories
• Rye Fennel Crackers by Renee at Magnolia Days
• Rye and Whole Wheat Bread by Kelly at Passion Kneaded
• Slow Cooker Boston Brown Bread by Mireille at Chef Mireille's East West Realm
• Sourdough Rye Bread by Anshie at Spice Roots
• Swedish Rye Bread (Limpa) by Nicole at The 2nd 35 Years
• Tangzhong Rye Bread by Stacy at Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com.