Sourdough Rye Country Bread The thought of a nice Reuben Sandwich finally dragged me out of my home-made Tortilla/Fajita binge and motivated me to make some Rye Bread. Though I often use Rye in bread as an added flavor I dont usually focus on it, but this time I did, with a third Hard White Spring Wheat, a third Hard Red Winter Wheat, and a third Rye, the last two from the garden, and all freshly home-milled, with Honey, Molasses and a Sourdough Poolish. The light texture and complex flavor makes great toast and fantastic sandwiches. The Recipe and more information are on my Blog. ronnehrig.blogspot/2014/10/country-rye.html
Posted on: Sun, 12 Oct 2014 00:43:12 +0000
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