Onion Rye with Caraway Seeds & Rye Scald

Made with fresh-milled rye and whole wheat. Tastes great with a moist and flavorful crumb, perfect for a pastrami sandwich
I used Butler’s Gold Whole wheat that was sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200. The rye was Ryman Rye, which was given the same treatment.
I used dehydrated onions, which were added to the rye scald.
I was very happy with how this one turned out. The crumb was nice and open, moist, and flavorful, thanks to the addition of onions and caraway seeds.
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