Monday, August 15, 2016

Fluffy Rye Bread

Recently, my favourite baking supply store started carrying imported spelt and rye flour. I decided to give them a test, and I'm very satisfied with the quality of the flour!

The recipe I tried was the Double Light Right Bread from King Arthur Flour.However, I halved the recipe and made a single loaf. This recipe is also great for freeform loaves (without a bread tin). It is 1/3 rye flour, 2/3 all-purpose flour, with blackstrap molasses to make it nice and dark.

The loaf came our delicious and fluffy! We finished eating it reaaaally fast.  Do give it a try!

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