Comings and Goings

Wholegrain Sourdough Rye Bread

This is another recipe I have tried from Emmanuel Hadjiandreou’s book, How to Make Bread.

It is mostly cracked rye grain. It is his version of pumpernickel. It’s quite dark (though not as dark as real pumpernickel) and moist.

Ready to rise (doesn’t rise much).
Finished product.

 

 

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