I am using organic rye seed to mill my own rye flour. The bread turned out to be a huge favorite over Thanksgiving and Christmas holidays. The only issue I had was that there was almost no rye taste to the bread. Even though every last crumb was eaten with gusto by the whole family, and people were left looking for more bread, both my father and myself expect a very strong rye taste when it comes to rye bread; otherwise I may as well make plain sourdogh white and or whole wheat bread. How do I impart a stronger rye taste? My recipe is as follows:
2 cups rye starter (made by allowing equal parts water
and self milled organic rye flour to
Ferment).
Add 6 cups self milled organic rye flour.
Add 2 eggs.
Add equal parts water and heavy whipping cream until dough is kneadable.
Combine 1teaspoon Himalayan pink salt
An envelope of yeast if needed or if you like the flavor baker's yeast.
Allow first rise for 4 hours knead down gently allow 2nd rise 2 to 4 hours.
Bake at 350° for approximately 45 minutes to an hour.
Serve with favorit bread condiment. Best when toasted.
Please email suggestions to azreb9725@gmail.com
