I have a feeling that no one else had this pizza last night! SO/TR? Sherpa Onion/Turkish Rocket of course, better known (to the botanist) as AW/BO or Allium wallichii/Bunias orientalis two of my June perennial vegetables, the young shoots of the onion (one of the latest Alliums to show it’s still alive in the spring) and the delicious broccolis of Turkish rocket. We turned it into pizza as we were making Danish sourdough rye bread (using the 24 hour bake at 70C method) and had made extra dough.
Tag Archives: Danish rye bread
24 hour Danish Rye Bread
I’ve just taken my first Danish Day Rye Bread out of the oven…thanks to Søren Holt for the tip on baking the bread for 24 hours at 70C!! It actually looks like the real thing! There’s no sugar or salt, just 100% coarse organic wholegrain rye flour, sourdough and water! Can’t wait to try it!!
