Herbal tea rye bread
Bread
Jewish rye or not? Starter sour dough or a “sponge”? Knead not?? There are so many ways to bake a bread and so many ways it would seem... to go wrong. <br />“Nonsense!” Michael Rulhman writes, “Bread at home is easy and if you want to make it, mix five parts flour with three parts water by weight, add a couple big pinches of yeast and salt, mix till elastic, let rise, knead, shape, rise, bake.” <br />Okay, with that out of the way, I head to my Mistress and Muse of complex recipes, Deb Perlman of Smitten Kitchen, and find her recipe. Time consuming. But do-able on a Sunday afternoon. <br />As for tea as a mix-in ingredient, it would never occur to me. Until I opened a packet of dried herbal tea to find a delectable bouquet of floral and fruited “spices.” <br />Add two tablespoons of caraway seeds to anything and it will taste like a Jewish rye, so here you have it. A most satisfying Rye. Try it, you’ll like it. <br />
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