This is a light rye bread made with caraway seeds (the seeds give it that rye bread taste). I formed it into a boule (rounded look) and slashed the side.
This is my 5-grain bread. Flax seed, millet, sunflower seeds, and more! Same shape as the Rye and same cut. Much more water in this one and I don't think I proofed it long enough (last resting period for dough in warm proof box).
I am so proud of this one. Our chef said it turned out well. It's a semolina bread (has toasted sesame seeds) and I shaped it like a betard (what you see in the picture) and slashed it sausage style (3 cuts along the top to the sides).
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