Tweet
Kirsty, Rye is the classic for Sourdough Bread. Not to everyone's taste as it can be a bit "lactic" like acidic cheese. As Flummery says it as next to no gluten which is why all the ryebreads in most shops resemble bricks! It can be used in the more "cake" type bread recipes where bicarb is used instead of yeast. (Think Irish soda bread, more like a scone)
The Village Bakery at Melmerbury, in Cumbria do fantastic Rye breads and their products are now available in health food shops. Think the guy who founded it is called Andrew Whitely. He trained in Russia learning how to use a natural yeast (like the natural yeasts found on grapes made into wine) starter to make rye bread. Very long-winded. Can take over 24 hours to prove and bake. They do breadmaking courses and if you Google Village bAkery there may be recipes on their website.
I've been once to the shop and it is lovely,. Too far to go on a regular basis.
The Village Bakery at Melmerbury, in Cumbria do fantastic Rye breads and their products are now available in health food shops. Think the guy who founded it is called Andrew Whitely. He trained in Russia learning how to use a natural yeast (like the natural yeasts found on grapes made into wine) starter to make rye bread. Very long-winded. Can take over 24 hours to prove and bake. They do breadmaking courses and if you Google Village bAkery there may be recipes on their website.
I've been once to the shop and it is lovely,. Too far to go on a regular basis.
Comment