Franconia Rye is a typical Alpine rye. Like so many other of the region’s ryes, it’s built on multiple sour sponges (in this case a 3-stage rye sponge), contains a blend of rye and wheat flours and incorporates the sweetness of sugar beet molasses and the understated fragrance of bread spice (brotgewürz), the 10-6-6-2 blend of caraway, anise, fennel and coriander that features widely in German rye baking.
You can find the recipe here.
Stan Ginsberg
theryebaker.com
www.nybakers.com
It looks tasty for sure and the photos very good. Now I'm hungry. Goof thing the smoker is smoking! Well done and happy baking Stan
similar but exchange the whole wheat for another wheat, spelt. (no added sweeteners) Good recipe.... with video helps... also a great idea.
I make one big loaf. Yummy! (got a little garlic vin-egret to drizzle over that avo? :)