First attempt at making Sour Corn Rye. I screwed-up a little bit, but I'm still happy with the results. Now I know it will be even better next time! Also, picture is taken with cell phone - - terrible color quality.
It's such a wet, sticky dough. It's been awhile since I've dealt with that level of hydration - it always gets me a little nervous when trying to work the dough. That's the trick, though. Relax, enjoy yourself, and just pay attention to what the dough's telling you to do.
Ingredients are boiled corn meal, whole wheat flour, whole rye flour, yeast, water, salt, caraway seed, buttermilk (recipe actually calls for yogurt, but I didn't have any), cider vinegar, oil, and honey.
They came out of the oven about 20 min. ago. You're supposed to have at least an hour of cooling before eating, but come on, it's 3:30 in the morning - - - I want a treat. ha. I broke off a piece of crust - - - fantastic rye flavor! I'm telling ya, if the flavor intensifies as it cools (and especially after 24 hours), this is going to be some serious rye bread. Ok, I'm done. Off to bed.
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