Weinheim Carrot Rye Weinheimer Mohrenbrot (Germany)
Today's bake: Weinheim Carrot Rye Weinheimer Mohrenbrot (Germany)
Source: The Rye Baker by Stanley Ginsberg
Discussion: This is another bread from The Rye Baker by Stanley Ginsberg. When I was mixing I delayed adding the scald to the mixer and added a little more water to the dough to make it easier to mix which was a mistake. In spite of my error I am quite happy with the taste and texture after a day of letting it dry a bit.
I used baby carrots so I think the bread was a little bit sweeter than it would normally be but I found it to be quite pleasant. The crust and crumb are nice and soft with oat and nutty flavors from the sunflower, pepita, and flax seeds.
Make again? - Yes, definitely.
Changes/Recommendations: A little less hydration, score earlier.