Volkornbrot or Volkorn-brick?
A question on Volkornbrot for anyone who can provide some insight.
I've taken the "rye-bread" challenge, and have started attempting some rye loaves. I made "Vokornbrot" from Daniel Leader's "Local Breads", and although it is absolutely delicious, I'm not quite sure if I did it "right". I don't have any good frame of reference (it's been an awfully long time since I've visited Germany - too many years to admit).
Can anyone out there give me a good description of what the texture is supposed to be like? Mine is quite dense, and very, very moist. It did not rise very much at all, and I was very afraid of letting it proof too long. But the taste is rich and sweet - I just wonder if it shouldn't have a little bit more of a lighter crumb.
By the way, I bought my rye berries from Bluebird Grain Farms. I also bought some wonderful Emmer wheat from them. Even though the shipping is a bad carbon footprint, I really wanted to support a small, family, organic farm. Visit their lovely website if you have the time.
Peace & love from Atlanta,