Homemade Sausage Making

I try to bake bread for the occassion . In this case tomorrow at church we are hosting the Bishop and I am taking smoked salmon for the table. I wanted bread to fit the slices so I made this.
It is a blend of 20% whole grain wheat and rye in unbleached white flour. It is a small batch only one pound of flour total the dough chilled over night and this morning I divided it into two portions and rolled them quite thin, about a quarter inch or a bit less, and then working from the long side rolled the sheet into a log, pinched the edge to seal it and let it rise and warm up for an hour. Then it baked at 375°F for 20 minutes.

Ross, that should complement thinly-sliced salmon just perfectly. What kind of crust did you get on the loaf? Nice lookin' texture too! I'm sure the clergy will be pleased. Heck, ol' pard... if you keep that up very long, you'll wind up in heaven! Right where you belong!
Please let us know what your Bishop has to say about it.
Best Wishes,
Chuckwagon

The crust is quite soft as I wanted. If I had brushed it with water just before baking and started with a 450° oven the crust would have browned and been crispy

That sure does look like some great bread Ross! I envey you, I'm not a great bread baker but have done some good no knead bread. I could eat bread and butter with all meals, that's not sandwiches. Don

Ross, did you realize there is money leaking out of your bread?

CW I have that problem all of the time.
Don, One of these days I will post a video for making bread but it is so darn easy that I never buy bread. Much less work than making sausage. I would guess that I spend less than fifteen minutes of hands on time with a batch.

http://s1112.beta.photobucket.com/user/ ... d%20making This is a slideshow of the steps I use.