An heirloom American rye bread using heirloom grains
Baking with heirloom grains is a special experience, especially when the recipe and the grains are contemporaries, like this 19th century rye from America's Deep South.
I got the Seashore rye, which comes from the last surviving stand of a variety introduced in the 1830s, and the local heirloom cornmeal from Greg Johnsman, farmer-miller at Geechie Boy Mill on Edisto Island, South Carolina. The recipe comes from The Dixie Cookbook, a collection of traditional Southern recipes first published in 1883.
In all, it was an amazing experience!!! For the details, read my blog entry by clicking here.