A Stir The Pots Post

Kimchee Landbrot

by | Aug 20, 2014 | Bread, Fermentation

Landbrot is the quintissential country loaf, often with rye, and wheat combinations. Add in some  Sauerkraut, landbrot is a hardy, moist bread for sandwiches.  My latest adaption of sauerkraut bread, was switching kimchee for sauerkraut, confusion, hmm, maybe, but it's got some umami. Spicy and fermented, some barley replacing rye to add a certain Korean taste and harmony. Taste, smokey, and so moist!

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