Saturday, 7 January 2012

Brodinsky Rye Bread

From Andrew Whitley's "Bread Matters" a 100% Rye sourdough loaf:

It's a bit more like cake making than breadmaking, because of the lack of gluten. It's not worth kneading it.

but there was a good rise all the same:

It shrank back a bit on baking.

As recommended it was wrapped and left overnight before slicing. The taste was excellent! It can't be denied that toasting it brings out the best flavour.

1 comment:

  1. Fresh rye bread is fantastic! A world apart from the supermarket stuff