I'd like regular ancestral cooking emails!
Do you like rye? Have you baked with it? It’s lower in gluten than wheat or spelt and easier to make than a wheat or spelt sourdough because It doesn’t need kneading – the gluten just isn’t activated that way.
There are a lot of northern and eastern European breads with rye. This month’s #ancestralcookup is based on a Russian recipe. It’s called ‘Borodinsky’ and my version includes toasted malt grains (like ones used in brewing), caraway seeds and molasses.
You can find the recipe in my profile. If you fancy giving it a go, you won’t be disappointed – it’s cakey, dense, rich, deep, toasty and ages very well. Good bread.