I've been experimenting with rugbrot since I read a recent New York Times food column with a recipe. I've made Stanley Ginsberg's sweet one from The Rye Baker and enjoyed it. But my favorite so far has been from this website: http://www.kvalifood.com/recipes/my-favourite-danish-sour-dough-rye-bread-recipe. It's quite deliciously sour and moist. The ingredients are listed volumetrically, but the next time I bake it I'll weigh it out for easy replication. Note: this recipe was perfect for two 9X4X4 Pullman pans. I added some pumpkin and sunflower seeds for texture.
it slices perfectly Well done and happy baking
That looks delicious. I need to make some of this sometime!
A nice, frisky starter makes a world of difference! I'm relatively new to whole grain baking and have been soaking up the wisdom from this forum for a couple of weeks. Thanks, y'all, for your generosity :-).
It looks so nice and moist! I bet it is delicious!!