Rye Test Week 5–FARMER LOAF/BAUERNLAIB (Austria)

5 Dec

MainThis is one of my favorites from the recipe testing group to date.  It has hints of fennel and caraway and overall just tastes great with a nice moist crumb.  It’s perfect for sandwiches or just about anything.Closeup1

Crumb

Closeup2

I’m not posting the other recipe from this group which was a Cider Rye since it didn’t turn out the way intended and ended up with a gummy crumb.

Look forward to week 6 which I will start this weekend with a nice Black Bread.

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4 Responses to “Rye Test Week 5–FARMER LOAF/BAUERNLAIB (Austria)”

  1. ANNA GIORDANI December 6, 2014 at 4:40 am #

    Caro Ian,
    trovo che questo pane sia sensazionale, chissà che profumo e che gusto.
    Attendo con impazienza di visionare la ricetta per cercare di riprodurlo anche qui in Toscana.
    Grazie della condivisione, a presto.
    Anna

  2. mookielovesbread December 6, 2014 at 8:18 am #

    Grazie mille per le gentili parole . Quando il libro uscirà spero si può acquistare in Italia e provare questa ricetta e altri .

    Saluti,
    Ian

  3. Karin Anderson December 8, 2014 at 2:00 pm #

    Looks like a wonderful bread. It will certainly be an amazing collection when the book is finished. I wish I could have participated in the testing again, but two booked trips during the designated time made that impossible.

    • mookielovesbread December 9, 2014 at 1:34 pm #

      I agree. Too bad you couldn’t participate. It does take a lot of time though.

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