Rye Toasting Bread with Cherries & Pumpkin Seeds

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April 7, 2011
Rye Toasting Bread with Cherries & Pumpkin Seeds
 
I knew I wanted to make a breakfast bread for Breakfast Week, and for inspiration I had three very different things in mind: my grandmother's English muffin toasting bread, my favorite thin dark 100% rye made by Rudolf's Bakery, and the fruity, nutty, seediness of the "truly everything" bagels I make.
 
I decided the bread needed to be rye, but I didn't have the energy to do the whole sourdough starter thing, so I knew I needed to mix up the flours a bit. A rye bread with yeast will rise a bit, but not much, so by nature you will have a very dense bread that needs toasting. That satisfied my craving for Grandma Betty's toasting bread.
 
http://www.unplggd.com/unplggd/home-tech-tours/the-black-hole-closet-home-offiice-tech-tour-123312
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Posted by mbuhlah, Thursday, April 7, 2011 9:41 AM
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