This comes from "The Rye Baker". It's a welcome break from multiple stage sourdough rye breads that take 2-3+ days (and then have to set for 2 days before slicing). The whole process takes 3 hrs start to finish, and you can eat them after they cool in an hour or so. And there's no steam pan, so I can cook two pans at once in the toaster oven.
Salty Re Rolls Formula from "The Rye Baker"
I'll be heading out sailing on San Diego Bay this afternoon - these will be a healthy and tasty snack for the rest of the crew.
I remember baking these a few years ago. I liked them but the salt sprinkled on top was a little too strong for me. Seeing your made me think I should try again, maybe with less salt on top.
TomP
They look very nice. Thanks for the recipe. I'll give them a try. Have a great day. Cheers.
I like the caraway + salt on top! Not quite sure how it goes together with the molasses, but it's for sure worth trying.
How was the sailing on San Diego Bay? I envy you a bit for that.