Coarse-grained rye with cracked rye berries from Bread Alone: Bold Fresh Loaves From Your Own Hands by Daniel Leader and Judith Blahnik

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Notes about this recipe

  • radishseed on June 02, 2019

    I made this recipe using techniques from "Flour Water Salt Yeast": folded the dough instead of kneading, proofed overnight in baskets in the fridge, and baked in a Dutch oven. It turned out great, rather dense from the high proportion of whole wheat and rye flours and cracked grains (used 10-grain hot cereal instead of cracked rye, which I couldn't find). Nice sourdough flavor with hints of sweetness from the wheat and bitterness from the rye.

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