Rae Weniger's blog

I married into an immigrant family from the Czech Republic.  When they bought cumin seeds in Canada, they were horrified to find that they weren’t buying their beloved “Kmin”, caraway.  These look alike, and are closely related in the plant world, but are vastly different in taste.  

Toasting the seeds, then crushing was new to me, and great to learn.  I convinced our local library to purchase “The Rye Baker”. Check out this recipe on page 290. 

Standard recipe, with added mixed seeds sesame, chia, poppy, and 1/6 durum wheat along with the white rye, bread flour and 100% dark rye starter / mother dough.

Based on Katie and Sarah’s recipe for whole wheat sourdough crackers, this is my humble adaptation:

200 grams of ‘discard’ (mine is a dark rye)

60 grams fat (coconut oil, butter, lard). Loving the coconut.

200 grams flour (spelt is great, white bread flour is good, dark rye is fine, white rye too)

1 teaspoon salt

Smell is great.  Unsure if I baked it long enough.  It sounded hollow when I first checked, but now that it’s cooling, not so much!