Rye Bread: The Agony and the Ecstasy

Rye and Spelt Sourdough Loaf – A Happy Monk fave!

Last week’s Rye and Spelt Loaf scratched a need for me — the taste of rye, that unusual grain that bakes and tastes so differently than wheat. I’m rarely over-the-moon about my bread, as many customers are, but this loaf was beautiful!

The coarse rye flour in this loaf was highlighted by the milder tasting spelt flour, and I tasted that big earthy flavour I love so much about this under-appreciated grain.… Continue reading