And now for the bread itself. First of all there is fennelseed in it: great! I love that a lot. Then there is blackstrap molasses. There is no blackstrap for sale here in the Netherlands, so I had to improvise. I had some molasses in my cupboard, but that is the real dark and salty one. I have it because there have been some recipes that called for it, but I really dislike it. So I only used 1 large tablespoon of that and added normal brown "cane molasses" or "rietsuiker/keukenstroop" that we use on pancakes and/or bread. That is brown, but sweet. Next were Thompson raisins, and what a coincidense, I really had real US Thompson raisins in the house, bought from the organic store the week before. They are darker then normal raisins and a bit larger. But you can use whatever raisins you have. So far so good.
Whole wheat; check, AP flour: check.... rye flour: o no not rye flour. I don't like rye flour. Not only I'm not a fan of the taste, but also American recipes, that contain (more that a little) rye flour, really tend to ruin the bread. Most of the time I get in trouble with the liquids, the Dutch stuff just doesn't seem to take as much as it should and also rye flour makes it very dense, which I don't like a lot. But as there is only one cup here, I thought it would be OK.
But during kneading I quickly noticed that it was going to be a very very wet dough. I held back 110 ml of water and still had to add over 100 gr of extra bread flour. It all went 'bread dough as usual' from there on, until I forgot to set the timer (ahem....chatting away on the computer) and they turned out pretty dark. Still very usuable and edible though. My man is the rye-eater here, so he ate the bread and like it. I did throw out what was left of that salty molasses this time, I don't think it -even though it was just a TB- was the right thing for this bread and I just decided to never use it again.
Molasses Fennel Rye Breadrecipe on Elizabeth's blog "Blog from our kitchen". And if you like to bake along and become a Bread Baking Buddy this month, you're very welcome too. You know the drill: Bake, taste, blog and tell us about your bread, send your details to Elizabeth, who'll reward you with a Buddy badge to add to your post and add your entry to a round-up later this month. DEADLINE: September 29.