Nordic rye with beer and sorghum [Joshua Bellamy, Boulted Bread] from Southern Ground: Reclaiming Flavor Through Stone-Milled Flour (page 180) by Jennifer Lapidus

  • dark beer
  • flaxseeds
  • Show all ingredients...

  • EYB Comments

    Leaven must stand 6-8 hours, dough must rise 2-3 hours, and bread requires a 24-hour rest. Seeds and stale rye bread must soak in water 12-16 hours.

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Notes about this recipe

  • Eat Your Books

    Leaven must stand 6-8 hours, dough must rise 2-3 hours, and bread requires a 24-hour rest. Seeds and stale rye bread must soak in water 12-16 hours.

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