I've been learning to bake bread, and like many, have had difficulty finding a recipe we enjoy, and is easy to make. We were given a food processor for Christmas in 2005, and it included a recipe for white and brown bread. The white bread recipe was horrid, the brown, little better, and I'd almost given up on the idea. One day while strolling through the supermarket, we found rye flour on sale. Never one to ignore a sale price, we bought a bag. Then to the internet and recipe books to find a suitable recipe, but, alas, all seemed to require a sourdough process, which I was less than enthuiastic about. Further digging on the internet, found a recipe that used buttermilk to sour the bread, so I returned to the supermarket for the necessary ingredient. Being familiar with the ease of using the food processor to knead the bread, I converted the recipe to fit, by mixing the dry ingredients together, and splitting the liquid into 3 aliquots. The three batches are combined in a large bowl, prior to final kneading.
I've made a number of batches of this bread, with variations -- the best so far has been to substitute Laughing Dog Brewery's Sweet Stout for the water in the recipe. The most recent attempt appears below:
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