In a frying pan, roast the malted rye over medium heat until it turns a deep rose pink, about 3 minutes, and pulverize the red malt and coriander seed in a spice grinder or mortar and pestle. Add to the rye meal and boiling water, mix until smooth, cover with plastic wrap and let ...
Minsk Rye/Minskiy Chleb(seeThe Rye Baker, pp. 266-269), it consists of 100% white rye. Unlike that bread, however, Vitebsk Rye features a pale rye malt scald and scald-sponge, and uses an 85°F/30°
the familiar doughnut-shaped flat loaves that are stored on poles hung from the ceiling. In Raseborg, Niklas Näsman, head baker and grandson of the founder of Wi-Box Bageri, let us sample hismalla leipää(malt rye), which he bakes...
It was not to be found in any near-by stores. My mother got a bushel of rye grain from one of the local farmers, who was growing it for some purpose other than bread baking. But how can we mill the grain into flour? The father of one of my classmates had a mill on his farm f...