Today I made Roggen-bauernbrot or German peasant bread. It is a 62% rye bread and it is delicious. It was a pretty involved process. It's dense and slices can be cut 1/8 of an inch or less. I think this is the best bread I have ever made. You can make a meal out of it with butter, cheese or a little salami or ham.
I also started Regular and Whole Wheat English Muffins, they will be baked on the griddle tomorrow afternoon.
Jon
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