Friday, March 1, 2013

Rye, Molasses and Wheatmeal Bread

I had some molasses that needed using up, so the latest loaf from my kitchen is another of George Dale's, from his book "More Daley Bread".

I'm not going to copy the recipe in, being respectful of George's copyright, but here's a photo of the egg sandwiches being made for lunch today. Organic pullet eggs from my friend Steph's very free-range chooks, and fresh bread. Nothing better!

The molasses is a stronger taste than I'm wanting in my bread, so I won't be replacing it now I've used it up.  I'm thinking that treacle would work as well in this recipe, although this bread would be good with sardines and was nice with egg.