January 2, 2013 - 7:00am
interesting rye
Has anyone ever tried this recipe or one similar?
http://www.newscancook.com/recipes/slow-baked-rye-bread/
A wheat grower where I source my organic flour from said that he tasted this bread in Denmark and it was the best he has ever had in his life. He was on a wheat growers conference there. I am unsure of some of the ingredients and I posted a question on the link but have not heard back. Any helpers out there?
Molkosan (wonder if this is imperative to the bread or if there is a substitute)
1-2 dl hørfrø (an edible seed, makes a good oil) ( have no idea what this is or a substitute)
Share
Molke is whey, so most likely a whey product full of Lacto-beasties. Concentrated?
hørfrø is linseed or flax seed (take your pick)
I make my own yogurt so I have plenty of whey! Have you ever made this or one similar?
or another except cumin. (I would be willing to place bets "cumin" is what translated into English from the original Caraway but keep that in mind, use the spice you prefer.)
"Have I ever made this or one similar?" I think I would have to answer, yes. I bake high rye loaves and I tend to load them up with nuts & seeds & spices. It is a most rewarding bread. If I baked a loaf for 12 hours, taking in all that aroma, I know I would go insane waiting for the bread. Would definitely want to bake/warm up the house on a chilly day. If I had a Kachel oven with baking chambers, this would be a bread that could be long baked without using the kitchen oven. A crock pot or slow cooker also comes to mind.
One can also find long bake threads in TFL archives. Long rye bake or under Pumpernickel topics.
At a wheat growers thing, that explaines the choice of using wheat berries. I tend to use more rye and less wheat but spelt berries (dinkel berries) are more than welcome in my rye breads.
Høfrø is flax seeds—or so a web search reveals