Traditional danish rye
175g wholemeal flour
175g dark rye flour
175g grains (linseed, sunflower seed, rye grains)
175g active rye starter (fed and left at room temperature for at least 12 hours)
5-6g salt (depending on your taste for salt)
1tsp honey (if you like, but not needed in my opinion)
Mix together - it should be wet like a cake mixtue
put into a 1kg loaf tin
cover with a plastic bag or wet cloth
leave for up to 12 hours (depending on the temperature of where it is proving)
bake at 200°C for 75 minutes (I find mine is actually ready after 60 - depends on your oven and mixture)
Added by: Liz Thomas
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.