After a nice long period of sunshine and perfect spring-like weather, we're having some thunderstorms around here again. A lightning (can't think of any other explanations) messed up with our electricity so that we don't have lights in the living room at the moment - which made me happily pull out some candles. It was very cozy to sit like that in the soft light, and eat some apple fritters I whipped up on the spur of the moment as a cold-weather treat.
Since it was a cold day, I find it nice to spend it in the warm kitchen, cooking and baking. I made meatballs, and also four loaves of rye bread. My first attempt with whole rye flour was less than satisfactory, I must confess: the dough didn't rise properly, and the final product was very dense. Also, when I washed my hands after kneading, the dough felt like clay - it was equally sticky and difficult to remove.
So, it was the lack of desire to knead rye dough again that prompted me to use the no-knead pita dough recipe this time. And lo and behold, not only did I save myself some messy work, but the dough rose much better! I haven't tasted any of the loaves yet (I froze them for Shabbat) but they sure look nicer than last time. So perhaps this little tip-off will be helpful if any of you were put off using whole rye flour in bread making.