I have been feeling a bit low the last couple of days and sometimes when I feel like that baking bread cheers me up and so I decided that I would try an easy rye loaf recipe from Elizabeth David.
A few things
1 It is like only a 1/6th rye, the rest is strong white flour. Should that even count as rye bread?
2 It was really hard to knead, like tough. On the plus side it didn’t stick to my sideboard which usually puts me in a grumpy mood
3 After I baked it the loaf had the hardest crust in the world, somewhere between cement and brittle granite. Although the recipe did say to put it in a tin, and because I am without tin I just put it on a baking tray. Maybe in a bread tin the crust might have been softer?
4 Elizabeth David just doesn’t agree with me as a cookery writer. I’m not sure why that is. Is it because she seems like a bit of a snob or lacking in humour?