I didn’t get to cold steep this nearly as long as I wanted to, so it was pretty lightly colored this morning. Still, it tasted amazing.
I would have liked to give it more time because I don’t think the creaminess really came through like it could with a few more hours to steep. But it was hands down the tastiest mango tea I’ve ever had. Even the light creaminess was awesome, and it was so naturally sweet like a real mango, minus the mess of having to cut one open.
I want to make some more but now I want a nap. I’ve got Swedish rye bread in the bread maker and I had to keep helping it knead so now I smell like rye flour and I’m hungry already. I figure if I sleep, the bread might be done when I wake up! Except I really shouldn’t nap for three hours.
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And after looking at the dough I have a feeling instead I’d wake up really disappointed in 3 hours!
Have you baked with rye before? It’s works very differently than wheat. If you tell me why you suspect you’ll be disappointed maybe I can offer some advice?
It turned out fine, the knead bar just kept stopping because it needed half a cup water more than the recipe called for, but I got it to work for the most part. It sunk in a bit but I figure that had to do with more water.
Glad it worked out! Rye can be tricky. Enjoy!
Yeah I just read about how it needs a boost to rise which is probably why the end sunk, but it was I think 1 1/3 cups rye flour to 2 cups bread flour. Of course that was also way too much flour for just a cup of water in the machine so I’ll take a parts I can eat before slicing just fine! Thanks!
And after looking at the dough I have a feeling instead I’d wake up really disappointed in 3 hours!
Have you baked with rye before? It’s works very differently than wheat. If you tell me why you suspect you’ll be disappointed maybe I can offer some advice?
It turned out fine, the knead bar just kept stopping because it needed half a cup water more than the recipe called for, but I got it to work for the most part. It sunk in a bit but I figure that had to do with more water.
Glad it worked out! Rye can be tricky. Enjoy!
Yeah I just read about how it needs a boost to rise which is probably why the end sunk, but it was I think 1 1/3 cups rye flour to 2 cups bread flour. Of course that was also way too much flour for just a cup of water in the machine so I’ll take a parts I can eat before slicing just fine! Thanks!