I’ve been baking a lot of rye breads lately and I’ve enjoyed the process thoroughly. Learning new things about the specific methods has been an eye-opening experience. There will be a rye baking principles video coming in the near future, but while that is not ready...
Sometimes rye bread contains more wheat flour than rye. And this is a good example of it. Bread made with only rye flour can never be as light and airy as wheat bread because rye is not as good at trapping fermentation gasses. Personally, I think there is nothing...
Here’s a super quick and easy scone recipe with added whole grain rye goodness for some kind of nutritional balance and great flavour. To make a nice and light scone we must use some white wheat flour. You can use white rye too. Once again adjustments are welcome when...
These rye squares are the best thing since sliced bread because there is no need to slice them at all. They come out the oven pre-sliced. Even better still you can trim the edges and tear the squares apart into two pieces which can then be used to make closed...
This is another recipe that I have adapted from ‘The Rye Baker’. It is inspired by the Finnish archipelago bread. I’ve changed some of the ingredients and proportions to suit my taste. All the slight changes result in an extremely flavourful, sweet, moist, and dense...
