Goth Panda

BBA Challenge #19: Marbled Rye Bread

Oh, people. We finally have a BBA Challenge disappointment here at Goth Panda.

The first bit of evidence:


What happened here? I think the pan sizes for these loaves, like last week’s Light Wheat Bread, should be revised from 8.5″ loaf pans to 9″ loaf pans. I weighed each dough before dividing it, and each one weighed almost 32 oz. which would make each loaf almost two pounds. But I didn’t think of this at the time, and so followed the recipe’s directions.

Which is how I ended up with this:

What Happened Here?

I also had to bake the bread for about ten minutes longer than the recipe stated in order to get the right internal temperature. The interior swirl didn’t turn out too badly:


And the crumb was nice:


But this bread also fails on taste. It doesn’t taste enough like rye bread. And I didn’t like the slight taste of molasses, either. This is the first recipe from the Challenge that I wouldn’t recommend.

This morning wasn’t a complete waste, however. For the first time, I fried dough. I made Apple Cider Doughnuts:

Apple Cider Doughnuts

This recipe gave me no end of trouble, since I didn’t add enough flour. I think I made a mistake converting the flour from cups to ounces. When I had mixed all the ingredients, I had more of a “batter” than a “dough.” But since I’d never made doughnuts before, I wasn’t exactly sure what the dough should look like. I considered throwing it all away and starting again. But I ended up adding flour until it looked right and could be cut out with my doughnut cutter. Then I dropped them in hot oil and sprinkled with cinnamon sugar.

Then I put them in my cake stand.

Everyone Needs a Cake Stand

Seriously, if you like to bake desserts or muffins or really anything that fits in a cake stand, you should totally get a cake stand. Everything looks so much nicer in a cake stand.

So in conclusion, doughnuts are awesome and BBA Marbled Rye, not so much. I need some more doughnut recipes to try. I am thinking maybe a nice glazed yeasted doughnut, to tide us over until we can get back to the justly famous Britt’s Donuts in Wilmington, NC.

8 thoughts on “BBA Challenge #19: Marbled Rye Bread

  1. First of all, your doughnuts look wonderful!! I haven’t made homemade doughnuts in years, but I may have to try again soon.

    I enjoyed the marbled rye. But I did mine in 9×5 inch pans based on a few other reviews I had read. And I added some rye sour to the recipe, which probably gave it more of a rye flavor.

    Sorry you didn’t enjoy this bread. Ah, well. Press on!

  2. I think I would rather have had the rye sour than the caramel coloring to make a swirl. I got that from KAF when we started the challenge, just for this recipe!

  3. Still a pretty bread! I didn’t enjoy the taste either…must be an acquired taste. I also made this recipe in a 9×5 pan. I’m ready to head over to Joy the Baker and try some of her donut recipes.

  4. Well, given the choice, I’d go for the apple cider donuts over marbled rye any day! Those donuts look amazing and now I have to go and get a glass cake stand too. You’re right, everything looks better on one of those.

    Did you add caraway seed to your rye bread? I found that helped with making the bread taste more authentically “rye”.

  5. No, I’m not a big fan of caraway seeds, so I didn’t add them. But they might have helped. It doesn’t taste bad, just kind of molasses-wheaty instead of rye.

    The doughnut recipe I used was similar to this one:

    I wasn’t sure about posting it, since I had so many problems getting the right consistency and I didn’t know if it was my fault in converting or the recipe’s. My recipe said 3.5 cups of flour and the recipe in the link says 3.5 – 4 cups. I’m not sure how much I ended up using.

  6. Wow, it looks like the bread rose well. Sure it tore, but otherwise it looks impressive. On mine, I liked the taste, but after it had sat for a few days. Nice donuts too. I’ve never had apple cider donuts, but they look mighty tasty.

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