Dutch Ryebread take one

Dutch Ryebread take one

Dutch Ryebread take one.

The taste is phenomenal, the texture is right, though I think crushed rather than steel cut cracked rye would be even better.

It is drier than I like so I’m going to hydrate the dough a bit more, drop the temperature a bit, and use molasses rather than brown sugar. Well, I had no molasses so improvised. If I can’t get molasses I’ll use honey.

It also will fit two to a tin for sealing up the top against the tin foil and get less of a drier skin,

Still, super happy. Can’t wait to have this, crumbled in buttermilk, or with butter and thin sliced bacon with split pea soup!

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