This bread is made mostly with wholemeal rye flour and small part of wheat bread flour. The texture is dense and moist. I like it best on the third day after baking, when it reveals its full flavour. The dough is made in two stages, sourdough preferment and final proofing, with no extra mixing every…
This is a kind of bread I remember from my childhood. Rye and wheat sourdough bread with shiny crust and full of flavour, slightly sour crumb. The smell of freshly baked bread that just came out of the oven brings back those carefree childhood memories. We used to have a small bakery opposite my primary…
Some bread flour, some whole-rye flour, some seeds and dried fruits make this delicious and crunchy bread. You can top the loaves with any kind of seeds or almonds or just cover the top with white flour, gently smooth it and score just before putting into the oven. Anything you choose the bread will taste…
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….
This is a recipe I have found on a bag of rye flour. I thought I’ll give it a try and I’m happy I have. The result: delicious, aromatic cookies, quick and easy to make….
This bread is a great way to use any leftover bread. Stale rye sourdough, leavened wheat or pumpernickel – all kinds of bread can be used. The evening before baking, old bread is soaked in water and left over night. Just before adding it to the final dough, the soaked bread should be mashed so…
This bread is made with a combination of white bread flour, whole-wheat flour and sourdough based on whole-rye flour. The “pre-ferment” is prepared the day before and left to ripen for 12-16 hours. The whole process of making this bread takes minimum effort and gives us great results – the moist centre, somewhat denser crumb with…
