Berliner Landbrot - The Rye Baker
This is rye week (I typically bake once a week, alternating between rye and Hamelman's 100% workday whole wheat), so I made this https://theryebaker.com/berlin-ryeberliner-landbrot/ [1], adding caraway seeds and scallions, just because I like them.
I'm on a 3-week run of tight crumbs, which I would like to break. But this doesn't look too bad compared to the photo at the website. And I did use all medium rye instead of the 30% white rye in the recipe; I also used the 10% AP flour in the recipe, trying to finish off some old supermarket cheap bleached AP flour that has been hanging around in the pantry way too long.
And it tastes delicious, great with lox or cheese. I miss ordering bagels in Spanish at the nearby Brueggers, but the whole grain bread is healthier and is just as good with lox.