Thanks for the video. This bread can be sliced for a sandwich, used as a pocket to stuff with your favorite fillings or fed to polar bears who really love it.
@@missmaryhdream6560 HI Miss Dream, Yes you can most certainly use caraway seeds, which are also very popular in Sweden. I did see another comment from you in my email, but it hasn't arrived on my channel, yet. It was about thunder and too warm for the oven. Very sunny and a bit windy here, we did have some rain earlier though.
Nice one 👍 I used to work with a Finn who made this. It's a shame Titli stopped her channel- I know there's a video where she explains her reasons- She was fun
I quite like these they are a bit different...🍞 I will definitely give them a TRY GEOFF.. Its raining really heavy here at the moment and much much cooler... I really don't want that heat back, do you? 😘I'd LIKE IT TO QUIETLY SLIP INTO AUTUMN 🎃🍁
HI Henrietta. These are very easy to make and taste very good with the fennel, though other spices would be just as good I am sure. No rain here today, but at least it is cooler. Rain is promised for tomorrow though. I am quite happy with the lower temperatures, though I don't want to deprive others of their summer.
Thank you so much for your recipes. It’s great to have someone in England using ingredients that are easy to get hold of and I love rye breads. Is this made with white or brown rye flour? You seem able to work by weight and cups without problem. One of my favourite recipes was Nina in the kitchen Jewish rye bread. The first time I made it, it was perfect but I’ve used measuring cups, as she does, several times since and it’s hit and miss. What’s the best way to convert? How you fill the cups makes so much difference.
Hi Gill. I used brown rye flour in this bread but white would have worked just as well. It is very difficult to convert to cup measures for flour since, as you say, it depends on how the flour is placed into the cup. Scooping sifted flour, spooning sifted flour, scooping packed flour, scooping stirred flour etc will all give different weights. The other thing to consider is the cups, I have seen some cups that are 236ml, 240ml, 250ml. Again which cup is used will change the amount of flour. In my recipes now I say 'based on scooping packed flour into a 250ml cup' just so people can see that there would be a difference in using a different cup. Another strange thing is that a 1/4 cup is often said to be 60ml where a 1/2 cup is said to be 125ml. In the UK, and Europe we tend to use metric measures and weigh the dry ingredients. In the USA and some other places they sometimes use weights, but most often use cup measures. I can only think that it leads to lots of disappointed bakers when things don't turn out so well.
@@geoffsbakingblog Hi Geoff and many thx for taking trouble to reply. I have difficulty understanding why anyone living in a country like America would use cups in this day and age especially as digital scales can be bought so cheaply.
Hi What we can eat. I think you could use some other flours instead of the rye flour. Oat flour may work, but it doesn't contain any gluten at all where the rye flour will contain some gluten. But most of the required gluten is in the much larger volume of wheat flour. Personally if I was not using rye flour I would probably use a little wholemeal(wholewheat) flour instead, but I think oat flour will probably work just fine.
Thanks for the video. This bread can be sliced for a sandwich, used as a pocket to stuff with your favorite fillings or fed to polar bears who really love it.
Well Polar Bears like to fill these pockets with a handful of freshly caught salmon.
@@geoffsbakingblog Geoff can we use caraway seeds? Thank you ❤
@@missmaryhdream6560 HI Miss Dream, Yes you can most certainly use caraway seeds, which are also very popular in Sweden. I did see another comment from you in my email, but it hasn't arrived on my channel, yet. It was about thunder and too warm for the oven. Very sunny and a bit windy here, we did have some rain earlier though.
Brilliant
HI Alice, Thanks very much.
Nice one 👍 I used to work with a Finn who made this. It's a shame Titli stopped her channel- I know there's a video where she explains her reasons- She was fun
HI Graham. Yes it is a great shame that Titli stopped posting. She was very good indeed.
Thanks for sharing. This is great. And you didnt have to light the oven to make these. Another plus in the hot weather.
HI Mary. Yes that was a big advantage, and they tasted so good too.
I quite like these they are a bit different...🍞 I will definitely give them a TRY GEOFF.. Its raining really heavy here at the moment and much much cooler... I really don't want that heat back, do you? 😘I'd LIKE IT TO QUIETLY SLIP INTO AUTUMN 🎃🍁
HI Henrietta. These are very easy to make and taste very good with the fennel, though other spices would be just as good I am sure. No rain here today, but at least it is cooler. Rain is promised for tomorrow though. I am quite happy with the lower temperatures, though I don't want to deprive others of their summer.
This is great! Thanks 😊
HI Daysioc. You are very welcome. I am glad you like it.
Thank you so much for your recipes. It’s great to have someone in England using ingredients that are easy to get hold of and I love rye breads. Is this made with white or brown rye flour?
You seem able to work by weight and cups without problem. One of my favourite recipes was Nina in the kitchen Jewish rye bread. The first time I made it, it was perfect but I’ve used measuring cups, as she does, several times since and it’s hit and miss. What’s the best way to convert? How you fill the cups makes so much difference.
Hi Gill. I used brown rye flour in this bread but white would have worked just as well. It is very difficult to convert to cup measures for flour since, as you say, it depends on how the flour is placed into the cup. Scooping sifted flour, spooning sifted flour, scooping packed flour, scooping stirred flour etc will all give different weights. The other thing to consider is the cups, I have seen some cups that are 236ml, 240ml, 250ml. Again which cup is used will change the amount of flour. In my recipes now I say 'based on scooping packed flour into a 250ml cup' just so people can see that there would be a difference in using a different cup. Another strange thing is that a 1/4 cup is often said to be 60ml where a 1/2 cup is said to be 125ml. In the UK, and Europe we tend to use metric measures and weigh the dry ingredients. In the USA and some other places they sometimes use weights, but most often use cup measures. I can only think that it leads to lots of disappointed bakers when things don't turn out so well.
@@geoffsbakingblog Hi Geoff and many thx for taking trouble to reply. I have difficulty understanding why anyone living in a country like America would use cups in this day and age especially as digital scales can be bought so cheaply.
@@gillgreen3446 Yes it seems strange to me too. But it seems that the Americans have mastered measuring by cup, so if it works for them all is good.
Can we use oat flour instead of rye flour? Or some other flour?
Hi What we can eat. I think you could use some other flours instead of the rye flour. Oat flour may work, but it doesn't contain any gluten at all where the rye flour will contain some gluten. But most of the required gluten is in the much larger volume of wheat flour. Personally if I was not using rye flour I would probably use a little wholemeal(wholewheat) flour instead, but I think oat flour will probably work just fine.