East Berlin malt rye (Malfabrot) from The Rye Baker: Classic Breads from Europe and America (page 145) by Stanley Ginsberg

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Notes about this recipe

  • jenburkholder on January 01, 2022

    Very nice bread. I agree on the proofing comments from u/dinnermints: pinpricks are the way to go (although I actually think I could have proofed mine a bit longer). Definitely malt-forward, but in a good way. Would make a great sandwich. Easy enough to work with and not too many ingredients, would make again.

  • dinnermints on February 08, 2021

    Wonderful malty flavor to this bread. The dough was easy to work with (as opposed to many rye doughs) and the crust is nice and crisp. Before baking, Ginsberg says to wait until the dough shows "cracking," but in other recipes, he says to look for pinhole pricks, and I think that would have been better instructions for this bread - in waiting for the cracks (which never appeared), I over-proofed it a little. I would definitely make this again.

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