Finnish Rye Bread - not much rye, but lots of other goodies
The formula is from Wild Yeast's blog , there really isn't that much rye in the dough, but has quite a lot of ww flour, as well as cracked wheat and flax seeds - two of my favoriate bread add-ins. The addition of molasses adds a subtle sweetness, makes a very flavorful and satisfying whole grain bread.
Crumb is relatively open for such a dough, not difficult to make either. With the method of "baking upside down", you can even skip scoring!
This is probably my shortest, least wordy blog entry ever, but when you have a perfect formula, no need for more words, thank you Susan!
Sending this to Yeastspotting .