Lötschental Valley rye bread technique
Does anyone know anything about the bread that this Swiss culture made. A rye bread with a long fermentation? At least a couple of weeks fermentation. What technique they used. 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 health reasons, I'm bound and determined to master this. I know rye isn't the easiest to work with.