It took me awhile, but I’m becoming a fan of rye, particularly rye breads made with sourdough. There are many advantages to using sourdough in rye breads. Besides providing good leavening ability, sourdough provides the benefits of good eating quality, increased nutrition, and good keeping quality. What’s not to like about that! I didn’t have an appreciation for the complexity of rye until recently. Rye
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Black Bread
Black Bread is an interesting bread made with sourdough and old bread soaked in boiling water and coffee grounds. The sourdough gives it a bit of a tang and the coffee grounds provide the deep coloring. I didn’t have any new old bread (meaning only a few days old) so I used some rye bread that I cut into cubes and froze a few months
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Sourdough Rye with Raisins and Walnuts
This Sourdough Rye with Raisins and Walnuts is very light in texture compared to the dense Volkornbrot (100% Rye Bread) the Mellow Bakers made last month. I liked the Volkornbrot but this bread is a nice change. This past week was a crazy week for me personally and professionally. When I have days/weeks like this, it’s comforting to be able to do something I enjoy
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