This recipe for German rye bread, known there as Graubrot (grey bread), or Mischbrot, is made with a mix of rye and white bread flour—Misch means mixed. This recipe is nothing so fancy, but it is my kind of rye with deep flavor and no caraway seeds.
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Among the ancient grains, rye is most popular for bread making and always has been. However,...
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For me, it is always exciting to get a new grain, mill it, and use it. But this week I got ahead...
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Most of us like the convenience of buying flour from our grocer. The choices there are limited. This post explores the value of fresh milled whole wheat and ancient grains.
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Just mix the dough, let it rise overnight, and bake in the morning. It little effort but offers big rewards in the morning. Biting into a gold crisp crust first thing in the day is amazing and the tender crumb is perfect later for sandwiches and toast.
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