I'd like regular ancestral cooking emails!
Molasses in bread? Yes please!
This is a Russian bread, 100% wholegrain rye. It’s got toasted caraway seeds, malted grains and this deep, dark molasses in the dough. It ferments all day and then bakes up into a rich, tangy and hearty loaf.
The recipe is this month’s #ancestralcookup – you can find me walking you through it via the link in my profile.
September 18, 2020