Hello everyone,

Back again in Steemit Culinary Challenge #42. Wait, what??? It's already the 42nd week? Wow, it's amazing , isn't it? The first time I joined SCC, it was on the 32nd week of SCC. I've been learning a lot from SCC since. I'm glad I can be part of this amazing culinary adventure. Thank you everyone for making this happen, especially for the host @woman-onthewing, the sponsors @gringalicious and @sirwinchester, previous host and sponsor @englishtchrivy and also fellow participants.

This theme for this week is BREAD. Oh my God, it's not an easy task to make a bread. It really looks simple but you actually have to put a lot of attention and patience when you're making a bread. I have a love and hate relationship with bread. I always want to make bread but I clearly remember the first time I made bread. It was an epic fail!! I haven't tried it again since. As this week's judge is a great person whom I adore very much, @jaymorebeet, I want to give another try.

INGREDIENTS

Light Rye

• 110 gr dark rye flour
• 210 gr whole wheat flour
• 3/4 tsp salt
• 1 tsp instant dry yeast
• 1 tsp molasses
• 14 gr softened unsalted butter
• 150 ml + 2 tbsp water at room temperature

Dark Rye

• 110 gr dark rye flour
• 210 gr whole wheat flour
• 3/4 tsp salt
• 1 tsp instant dry yeast
• 1 tsp molasses
• 14 gr softened unsalted butter
• 1 tbsp unsweetened cacao powder
• 150 ml + 2 tbsp water at room temperature
• 1 egg + 1 tsp water for egg wash

METHODS

Light Rye

• In a bowl of a stand mixer fitted with hook attachment, place the flours, salt, yeast and mix them well.

• Add in molasses, butter and water. Mix on medium-high speed until it forms a ball. If the dough is too dry, add 1 tbsp water at a time.

• Transfer the dough onto a floured surface. Knead for 3-4 minutes.

• Transfer the dough into a clean bowl lightly oiled. Turn over the dough to coat up the top. Cover with plastic wrap, let it rest for about 1.5 hours or until it's doubled in size.

Dark Rye

• Repeat the same process.
• The difference is only for the water. Mix the water and cacao powder then add in to the mixture.

Dough

• After resting for about 1.5 hours or doubled in size, transfer the light dough onto a floured surface. Divide the dough into 2 even pieces.

• Roll the dough out until you reach the length of your loaf pan.

• Repeat the process for the dark dough.
• Stack the light rye dough and the dark rye dough.

• Roll them up and put it in greased loaf pan. Mist with spray oil and cover with plastic wrap. Let it rest for 60-90 minutes or until doubled in size.

• Preheat oven to 180°C.
• Beat one egg and 1 tsp water, brush the mixture on top of the loaf. Bake for 45 minutes. **I forgot to brush the dough with egg mixture :-(
• Remove from the oven and let it rest for about 5 minutes before removing from the pan.
• Let it cool on rack.

For a second trial in making bread, it turned out quite ok though I think I should have let it rest longer in a loaf pan just before baking. The crumbs look dense but it does taste good. I will try to remake this bread again soon. Hope I'll get a better result :-)

If you like my post, please dont hesitate to upvote and resteem :-) Thank you for reading.

Best,

All work and photos are original and mine. Photos were taken with Panasonic Lumix DMC-FZ1000.