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Sandwich Rye Bread
A few years ago I made a sourdough rye bread using wild yeast that I captured and cultured. I made a decent bread from it, albeit rather tough and coarse, but I already had a sourdough culture I was caring for and decided I didn’t need twins in my life. Nevertheless, I do love a good sour rye bread for sandwiches and so I eventually got around to coming up with a good sandwich rye.
You can find the recipe at A Year in Bread.
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4 Responses to “Sandwich Rye Bread”
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Disclaimer: Most quantities in recipes are approximate. Adjust as needed according to your taste and experience. Unless otherwise specified, eggs are large and butter is unsalted.
and a very nice looking bread it is, too. I’m tasting it in my mind with the homemade pastrami I’m hoping to make later in the fall…
Ed,I need to make some pastrami. At the moment I have half a pork belly in my freezer for pancetta and six pounds of lamb for sausage.
Gorgeous.I was about to pester you to tell me how to capture wild yeast, but I read in the comments on AYIB that you will be getting to that. Cool.
CC,This locavore thing is getting out of hand if you’re obsessing about local yeast.{g}