Sunday, November 3, 2013

Sour Dough Rye Bread

I really love a great loaf of Sour Dough Rye! It's fairly easy to make and really the most difficult part about it is timing yourself. It takes about 8 - 14 hours to ferment.  The recipe I use can be found at Breadtopia.
Now I wanted to write a great article about Rye bread and during my research I came across this gem 

The Miracle of Rye; In Germany, and among some here, rye bread is a spiritual thing.

and it pretty much sums everything up. So do give it a read!
One of my favorite quotes from the article reads, "The Germans have always had an unequaled passion for traditional ryes, whether tan, brown or almost black. Most have a malty, slightly sour taste. The best are moist when fresh. When you bite into a dense, delectable slice, you have a sense that you are eating something primeval, something undying, something expressive of its origins."
So very true! Thanks R.W. Apple Jr. for the great article!