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I use half and half light and dark rye usually to approximate the German rye flour that Nils uses. Sometimes I make the starter with the light rye and add the dark rye to the dough or vice versa. It works very well :) Extra pic for Blue: Here is the dough fully proved and turned...
Wasa crispbreads start with a few simple ingredients like salt, water, yeast, rye flour, and sometimes a sprinkle of seeds or a spicy extra touch. Enjoy Wasa crispbread as a great alternative to bread, crackers and other snacks. With multiple varieties of crispbread, Wasa has a taste ...
What’s the recipe you’re most famous for?Definitely our stollen. We make the fruitcake with marzipan in the middle, but it’s very light, almost like a brioche, not dense and heavy. It’s full of flavor: orange zest, lemon peel, almonds, rum. We make it only once a year. It’...
I know they sifted the bran and germ out of the flour and used 100% rye grain. It was supposedly a very healthy bread. Basically I'm looking for a technique for a long fermentation, 100% rye sourdough bread. Please answer in laymen's terms, I'm an amateur at this, but because of...
1 ½cupsunbleached bread flour ¼vital wheat gluten 1teaspoon Directions Place ingredients into the pan of a bread machine in the order suggested by the manufacturer. Select the Whole Wheat cycle, and Start. After the first rise, remove dough from the machine. Shape and place into a lightl...
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