"Ophelia" > wrote in message
...
>
>
> "Julie Bove" wrote in message news >
> At least I think so! Two mistakes that I might have made were that the
> room
> was likely too cool. I have no heat on. I did set the dough on top of the
> stove but did not get quite the amount of rise I expected. However, the
> resulting loaves look exactly like the picture with the recipe. So maybe
> it
> should be that way. And I think I added a bit too much AP flour. I started
> with the lower amount of flour but wound up having to add a bit of water
> as
> I kneaded it because rather than it being a soft dough, it was very thick
> and hard to work with. Or maybe the molasses was the culprit. It was so
> thick it would barely pour out.
>
> The flavor is wonderful! At first bite it reminds me of the honey whole
> wheat bread that I normally make. And that's weird because there is no
> honey
> or whole wheat in it. But the middle note is like those small.block shaped
> German rye loaves. The finish is sweet and wonderful. I am eating some
> now
> with butter and Swiss cheese.
>
> Can't wait to take some to my friend tomorrow and I also plan to make
> another batch tomorrow with fresh molasses and perhaps less AP flour.
> Reason
> being, I will soon be finishing off one loaf. I'm sure the gardener will
> eat
> the other and two are going to my friend. So I will need more!
> ==
>
> Congratulations)) Keep enjoying)

She loved it but now I have to find a source for the flour. I bought all of
the small amount of bulk that Central Market had. Other stores have no rye
flour or only the dark.