I've been baking my own naturally leavened (aka no-yeast) rye bread again, using just rye flour, and I'm very pleased with the results. I always make two large loafs - one plain (well, I do add caraway seeds and linseeds to the dough), the other flavoured. Last weekend I added some hazelnuts, dried cranberries and raisins to the mixture. Absolutely delicious!
Let me know if you're interested in the recipe.
EDIT 8 July 2009: Well, looks like I'll need to post the recipe indeed :) It's a longer post, but I'll do it a.s.a.p.!
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