This time around we got a rye starter from our neighbor, Lev. To make this 3rd batch, davis ordered more hard winter wheat and a bag whole bag of rye. we ground and mixed equal parts rye and wheat and let the bread rise all day on Saturday. Saturday night I made it home mostly sober after Ben's birthday party (a delicious dinner at Leopold) in time to prepare the loaves for their next rising. We decided to split the risen blob in half; one half was mixed with soaked sunflower seeds and the other half was mixed with caraway seeds (which, when the bread was done, lent a really nice pumpernickel kind of scent to it... but I initially just noticed that it smelled of honey). Most of the bread would be going to my parents as a gift. I spent the next 45 minutes or so stirring both batches, adding flour and water until I felt the dough was large enough to fit in their cast-iron cooking vessels. It gets really tough near the end. I need to figure out a new stirring spoon, I got a good blister on my pinky finger. Or just build up a good callous and man up. Finally both batches were done, placed in their pans and covered. I put them in the oven for the night, a nice warm-ish place for them to rise again!
The next morning Davis helped me by baking them while I went out to Lula Cafe for Quite Strong's celebratory brunch... happy 1 year anniversary to us! After a huge brunch I came home and we set off for the suburbs, bread in tow.
We ate some of it at my mom's house with butter and strained yogurt and everyone loved it. I thought it turned out great and felt pretty happy about my 1st semi-independent foray into breadmaking!
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