So I made the second loaf. This time I baked it in a parchment lined pan de mie pan without the lid, because as I said in the other rye bread post, I added honey and potato flakes and I think the dough was too slack. (My freeform loaf was kinda flat, perhaps I didn't slash deeply enough?) I baked it in the pan for 20 minutes then removed it from the pan and let it finish baking on the cookie sheet. Success. Bud wanted his lunch on it except he preferred the bottom crust be cut off. A major achievement as he has hitherto scorned rye bread. I like in the pan as it is more sandwich-friendly. And as I am not making bread merely for the aesthetic experience, I think I may do it that way again. (Bud needs to eat more whole grains and whatever it takes, right?)
So next time, I will keep the honey, lose the potato flakes and add a little more flour to achieve the consistency of the other doughs we have made with this method. But this is a keeper.
I have been reading recipes for unseeded ryes and they seem to have some kooky substitutes for the caraway seeds - dill pickle juice or sauerkraut. I think I am going to boil a few caraway seeds in a little bit of water and see if that produces a sort of caraway tea that I can use for flavoring. If not I will probably add half the amount of caraway seeds to the next batch. I just don't love the seeds.
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