I wondered what the bread would be like using other grains, so I tried 100% wholegrain oat! Even I though I made it damper than the rye bread (that was a bit crumbly) the oat bread wasn’t such a success and was quite crumbly after 24 hours at about 75C….
Perfectly edible and quite tasty but there will be a lot of crumbs in the next two weeks (the time it will take me to eat these 3 loaves)
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!!
Perennial vegetables, Edimentals (plants that are edible and ornamental) and other goings on in The Edible Garden