40% Whole Grain Rye Bread
|40% Whole Rye|
Instead, we basically tripled the amount of freshly-milled whole organic rye flour, since 40% is a respectable amount of rye flour, but there's still enough wheat flour in there to keep things lively. The loaves came out okay.
Compare the crumb of this loaf with the deli rye we made a couple of weeks ago. No contest.
|40% Whole Rye crumb|
Tomorrow will be a 100% Whole Wheat, made entirely with hard red winter wheat that we milled this morning in the Nutrimill. It promises to be a real brick. I'll have a full report tomorrow, probably with pictures of a loaf that could anchor a large container ship. That's what weekends are for!