Saturday, February 20, 2010

Artisan Breads Every Day - Soft Rye Sandwich Bread

Another great recipe from Peter Reinhart's newest cookbook, Artisan Breads Every Day.

We love rye bread! Russian Black bread is one of Ed's all time favorites. I loved how this recipe turned out. It was so soft with a nice even crumb and rose spectacularly.

This rye bread has a very light flavor and if you do not particularly care for a strong rye bread, you would love this bread. There is not a lot of rye flour in the recipe (about 1/5 of the total flour volume) and most of the dark color comes from the addition of cocoa powder.

For rye lovers like ourselves, we would have preferred a deeper "rye" flavor. Maybe the next time I will experiment with adding a little more rye flour. And there will be a "next time"! This was a great bread!

I wanted to make multicolor loaves. I made two batches, one dark and one light and did a four strand braid like the book demonstrates for challah.

I had never made a braided loaf before but I loved the result! I made four loaves and baked two in bread pans and two as free standing loaves. Both turned out but I preferred the loaves baked in pans.


  1. Gina the bread is too pretty to eat :) We love love rye and pumperknickle bread at our house too. I've only made it in the breadmaker so far but did buy some rye flour to try it by hand. Thanks for the inspiration :)

  2. That is beautiful! I never thought to put two different breads together like that. And thanks for the link to the downloads.

  3. They look amazing - I must try this!

  4. Great job!
    Beautiful loaf!
    I've got to learn to do the 4strand, it just looks so pretty!


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