I’ve been baking exclusively with ancient grains for over a decade, and regularly hear these questions: Why should I bake with ancient grains? What’s wrong with modern wheat? How are ancient grains different from wheat? What do I need to … Read More
In this post I will show you how to make a wholegrain sourdough spelt bread which includes leftover oatmeal in the dough. By using both spelt and oatmeal you will end up with a nutty-tasting, delicious sourdough bread with a … Read More
Once you’ve made sourdough polenta (learn how in my video here) you can use the leftovers to make this sourdough polenta ‘loaf’. It’s easy, tasty and so handy – you can pop in the fridge (it’ll last at least five … Read More
Polenta doesn’t have to be all about corn, *and* you can ferment it making a tangy, pre-digested, filling dish. Watch the video below to see how easy it is! (Download written instructions here). I have another video that’ll show you … Read More
Fermenting oats into sourdough oatmeal or porridge is easy and has so many benefits: The oats will be softer, cook more quickly and be easier to digest. The resulting oatmeal will be more nutrient-dense thanks to reduction of the mineral-leaching … Read More
Millet is a wonderful grain to have in your cupboard. It’s quick to cook, gluten and lectin free, easy to digest and tasty. I use it in many ways in my kitchen; here I’m going to show you how I … Read More
Want to bring sourdough spelt breads, pancakes, pizzas and cakes to life in your kitchen? My new book, Sourdough Spelt Everyday will help you do just that. I’ve been baking with spelt for a decade and LOVE it’s versatility and … Read More
I have baked bread and pizza in ceramic, non-stick and glass bakers as well as using casserole dishes and Dutch ovens. Here are my current favourite ways to bake: Emile Henry Loaf Baker This ceramic baker gives the most amazing … Read More
This post contains affiliate links, which means that if you click on one of the links and make a purchase, I may receive a small commission. This commission comes at no additional cost to you and helps me to continue … Read More
4 reasons to bake with rye:
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1/ Rye has a lower gluten content than wheat. If you or anyone you know struggles with gluten, or if you want to try a lower-gluten bread, rye is a great option.
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2/ Wholegrain rye has unbeatable flavour! There’s a reason why traditional German and Russian rye breads taste so good. With all of the bran, you get all of the deep, dark flavour of this sweeter-than-wheat grain.
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3/ Sourdough starters are better with wholegrain rye. There is no better flour to kick-start you starter and to make it easy to maintain. It’ll be really active and you won’t need to refresh it as often, it can go in the fridge and you can get on with other things.
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4/ With rye, there’s no need to knead or shape. Due to their lack of gluten, rye bread do not rise using the same mechanism as wheat-style breads. This means no kneading and no worrying about whether you’re shaping it right.
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The words in the image are from a lovely lady @weissenhofnicole who, prior to taking my course Rye Sourdough Bread: Mastering the Basics, did not have a sourdough starter and had not made rye sourdough bread. You can get fantastic results even if you are a beginner.
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There’s a link in my profile to the course, which has a free preview (you can check out my style and decide whether it’s for you). I’ll add a clickable link to my story today too. If you want to know more about baking with rye and like podcasts, listen to @ancestralkitchenpodcast #41 where you’ll hear @farmandhearth quiz me about rye bread-making 🙂