Of all the different kinds of rye breads I’ve made and tasted, the coarse dark ones have always been among my favorites for their rustic mouthfeel and intense rye flavors. This buttermilk rye, which comes from northern Germany, has the added attraction of very short prep time, meaning that I can start a loaf at breakfast and have it for dinner.
http://theryebaker.com/wholegrain-buttermilk-ryevollkorn-roggenbrot-mit-buttermilch-germany/
That's a great method for making quick rye. I'll have to give it a shot sometime.
Cheers!
Trevor
schmearand lox too. Better than bagels in my book of they aren't rye ones:-) Well done Stan and
Happy Rye Baking
Looks great Stan. I printed this one out to try. I love buttermilk with rye so this one should taste great.
Regards,
Ian