Katja's blog

This is a second try based on James Morton's Revival Bread from Brilliant Bread. This is bread made with 30% old bread soaker. I made it exactly as specified once before, and was disappointed, but always wanted to give it another try.

A couple of weeks ago I made Hamelman's 70% rye with coarse rye meal and it was an inedible disaster, so I cut it up in chunks and froze them.

I'm calling my version Resurrection Bread because I can never remember the name of the recipe correctly :-). Morton says:

This is an 87% rye with a lot going on: a 3-stage rye sponge, a whole-wheat sponge, and a rye flour soaker. It calls for medium rye, which is a difficult thing to pin down. All I have at the moment are white rye and a finely milled whole rye, so I mixed and matched those two flours in various percentages for this bread.

It also calls for 4 tsps Brotgewürz. I used 2 tsps of the bread spice I already had mixed up, the bulk of which is ground caraway. It's not very noticeable, which is the way I like it.