Home Cooking

Darkest, Densest Rye!


Home Cooking 7

Darkest, Densest Rye!

sequins | Mar 24, 2009 02:45 PM

ISO breadmaker-less recipe for that ineluctably satisfying whole-rye bread one finds in Germany (Vollkornbrot) or sometimes Scandinavian countries -- with much moistness retained in the chewy whole-rye kernels baked into the dough. This bread turns out quite dark but is a shade paler than American pumpernickel, lacks the caraway fragrance thereof, and looks more beautifully dappled in texture. It is also chewier -- that is, whole-grainier -- than Jewish rye. An accessible version of it I'd be thrilled to replicate is the pre-packaged 'Whole Rye Bread' by Mestemacher: http://www.germandeli.com/mevobr25.html .

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