This bread has great sourdough taste and quintessential rye flavour, how could anything be better?
How about “two scoops of currants” in every loaf, like the old Raisin Bran cereal commercial! With the big rye flavour and the scattered sweetness of the currants and raisins, this bread has lots going for it. A further layer of sweetness comes from a generous spray of raisin water on the domed crust just before it goes in the wood-fired oven.
This is a pan loaf, an updated version of an earlier Baker’s Choice. It ‘s an old standard, but this one comes from the recently published book, Poilâne: The Secrets of the World-Famous Bread Bakery. A thin slice of this bread is just great toasted with peanut butter and jam, but holds well with Wensleydale or Stilton.
This bread is vegan-friendly and is baked and delivered on the Sunday bread day.