Baking with heirloom grains is a special experience, especially when the recipe and the grains are contemporaries, like this 19th century rye from America's Deep South.
I got the Seashore rye, which comes from the last surviving stand of a variety introduced in the 1830s, and the local heirloom cornmeal from Greg Johnsman, farmer-miller at Geechie Boy Mill on Edisto Island, South Carolina. The recipe comes from The Dixie Cookbook, a collection of traditional Southern recipes first published in 1883.
In all, it was an amazing experience!!! For the details, read my blog entry by clicking here.
Stan Ginsberg
www.nybakers.com
theryebaker.com
It must feel amazing to bake with such a rare and unique grain. Nice looking loaf too!
like taking a trip in a time machine.