Brisbane Local Food

Growing local

What could be more 'rustic'?
Danish style all rye bread: Rugbrød. Just the thing for Smørrebrød -- an open sandwich.
Chewy with whole rye berries and sunflower seeds.
Not quite Pumpernickel but a great beginning to my rye revival. This is rye in the Nordic style.
Baking it is more like making muffins rather than your standard wheat loaf. Makes for a very wet mix.
But a comparatively easy DIY. Kneeding is not on.
As for the taste:
“With bread all sorrows are less” – Sancho Panza speaking to Dapple, his ass in Don Quixote by Miguel de Cervantes.A slice of this and you know you've eaten.
I've sliced it too early: shoulda waited for 2 days at least --afterall, bread like this lasts a very long time.
But you know how it is with a fresh loaf.

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Comment by Dave Riley on January 24, 2018 at 8:23

I purchased my supplies here from Santos Organics in Byron shire.If you are into baking bread, check them out: a not for profit org.

Comment by Dave Riley on January 24, 2018 at 8:16

Recipe 'convergence' here. I used no syrups and paired yeast with sourdough. http://brisbanelocalfood.ning.com/forum/topics/pumpernickel-the-rea...

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