hanktank61

100 % Rye -bread.
Not planned at all this week . Someone with the best intentions bought a 1000 gram -bag of wholegrain rye for me. Windmill-grinded.
Expiry-date this week. While I still have enough for April.
I took the chance. Daring to say it worked out well !
Nice dark crunchy taste, easy to handle, not falling apart: 1000 rye, 1 yeast, 8 caraway -seeds, 20 salt, 920 yoghurt/water. Rise 1 : 15 hr/15°C. Rise 2: 8 hr/°25 C
Bake 170 °C / 45 min

@knead_i_say_more

#bread #baking #rye

Feb 26 at 5:40pmWeb
Show threadknead_i_say_moreFeb 26
@hanktank61 Looks like it worked well 🙂
Show threadJillFeb 26
@hanktank61 that looks yummy! Did you use it for sandwiches or just spread something on slices?
Show threadhanktank61Feb 27
@JillsJoy It was an emergency- action , only tasting 2 slices when ready. To finish the rye in one go.The rye is windmill- grinded, wholegrain. Germ still in it, which means shell-life is ± 4 months. Supermarkets filter it out. But that is where the taste comes from .
Show threadhanktank61Feb 27
@JillsJoy To answer your question: Matured cheeses or anything Scandinavian style will taste nice on it. Kimchi I am not sure :)