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…
The mindfulness of a lump of dough and its ability to go as the mood takes it is partly why baking gives me so much pleasure… I quite like the element of surprise. This is why there is so much beauty in a handmade loaf, each side slightly different from the other, every way you…
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 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…
