This full of flavour, dense, dark rye sourdough bread is made with traditional sourdough starter and with pre-soaked whole-rye flour. It is mixed with boiling water and left over night. The soaked rye gives the bread a subtle sweet note and also contributes to the bread’s great keeping quality….
Month: July 2017
Walnut and raisins bread/Chleb z orzechami włoskimi i rodzynkami
Delicious, soft bread with crunchy walnuts and pre-soaked raisins, that reminds me with its taste and texture of hot cross buns. The soft texture is achieved by adding some butter and milk to the dough, instead of just water like in traditional breads. I enjoy it best with a generous layer of butter and jam, accompanied…
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