The Food Pig

Since I make bread at least every two days, I get a lot of chances to experiment with methods and ingredients. Most, if not all of the time, the bread is yummy and delicious and the recipe and process lends itself to further development. This is where process development takes over. That is, experimenting with the recipe, process and conditions. The goal is to develop the recipe to the point where it is easy, quick and simple and yields a delicious product at the end. This caraway rye bread in fact does not use rye flour but tastes and looks like rye bread.

1 cup all-purpose flour
1 cup bread flour
1 tsp active dry yeast
2 tsp dough conditioner
3/4 tsp salt
1 tbsp ground caraway
1/2 tbsp caraway seed

1 cup expresso + water
1 tsp water
1 tbsp extra virgin olive oil