Inspired by Breadtopia and copied: https://breadtopia.com/tourte-de-seigle-100-rye-bread/
The only difference, I added an overnight retardation in the fridge because my kitchen was too warm.
Since I don't have a mill I used dark rye flour.
I am very pleased with the result, moist and not 'gummy' at all.
- Bröterich's Blog
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Very nice. If I am going to bake another rye bread, I think this is the recipe I would try.
That is a beautiful loaf. I'll have to check out that recipe.
Well done and thanks for the link.
What a beauty!
This is a handsome loaf, first Tourte de Seigle that I recall seeing. How do you enjoy the flavour and texture of it?
Benny
Gorgeous!