February 16, 2022 - 6:18am
Frisian Rye Bread experiment
I liked the simplicity of the recipe: https://forgottencookery.wordpress.com/2018/09/04/frisian-rye-bread/
I made my own coarse rye meal by pulsing rye grains in the blender. The result was very uneven, with a whole spectrum from almost intact grains to dusty flour. I didn't have any syrup, so I substituted honey. I soaked the mixture about 4 hours in a nice warm spot. Then I cooked overnight (probably around 10 hours) at 230°F, with a pan of hot water under the bread pans.
Texture and color are beautiful. Taste is ok, but requires some tweaking. I would like it to be more malty
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