Our passion is great bread!
by Yucca (London UK) I had my first go at making home-made Finnish Full Rye Bread and what’s better to use than the original Finnish recipe (found in the Nordic Bakery Cookbook). The recipe is pretty simple and if you follow the steps (and be patient), success is guaranteed! Ingredients: 14 g easy-blend yeast (dry yeast) 900 ml – 1 l lukewarm water 800 g
In my previous post on 66 Percent Sourdough Rye, I mentioned that I would be making a unique Christmas Bread using leftover bread cubes. Here it is! It’s called Hutzelbrot. Hutzelbrot is a dense, freestanding bread served in Germany usually during Christmastime. It contains dried fruit, but no sugar. This version utilizes a mash of wheat and rye flours combined with an altus made with
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
