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Bread #71 - Mixed einkorn flour into a rye dough made with rye starter. Lovely, though it needed a few extra minutes in the oven...
I've made this spelt/rye bread, a few times and it is only because I am spoiled that I am deeming it okay instead of really good...
This might be the finest bread I have made so far. Bread #34 is 100 percent spelt and it had a long, slow rise. The combination...