A Stir The Pots Post

Rye Work

by | Apr 8, 2017 | Bread, Rye

Working on my rye breads, I found the loafs gushing like a molten volcano from the pan! No worries. I scraped and refilled like a stone mason, going to work again. The second time went better. It was a rye using Ian Lowe's multigrain formula, tweaked by using pumpernickel meal and whole grain rye flour, soaked whole rye and added seeds. Here's this delicious loaf, dark and juicy.

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