Comments on: 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.

Comments on: 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. https://ancestralkitchen.com/2020/09/01/https-www-instagram-com-p-cemkzilaitp/ Tue, 01 Sep 2020 14:07:28 +0000 hourly 1 https://wordpress.org/?v=6.5.2