1 March 03

I've been wanting to make this sucker for a while. It's a honey rye from "Country Breads of the World."
  • 2 tbs honey
  • 2 1/4 tsp yeast
  • 350 g all purpose
  • 150 g fine rye
  • 280 ml (1 1/3 cups) water
  • 1 tbs salt

  • I think I let it rise too long on the second rise and consequently lost some structure by the time it baked. It tasted great right out of the oven. That's rice maker in the background there.