So, before I tell you about the actual loaf, let me tell you how it came about..I recently met another blogger: the amazing baker and cook, Ginger from Ginger and Bread. She was visiting my part of the world and I made a quick visit to meet her and it was lovely. Having read her blog and seen her on television, we didn’t really need any introductions, and launched straight into a discussion about food. We had each brought each other food gifts and Ginger gave me a large bag of ‘rye berries’, something new to me..
Rye berries are whole rye kernels, and can be used in baking and dishes once they’ve been soaked and cooked. They can be eaten like any grain as an addition to a meal. Having soaked and cooked some this is how they looked..
And they are very tasty!
Ginger brought them specifically as she had been talking about them on her blog and her suggestion was for me to use them in a loaf of bread. And luckily for me, she even developed a recipe for me, which is what I used yesterday (only substituting sunflower seeds for pumpkin seeds, no other changes) and baked the loaf this morning. I followed the recipe, which calls for many folds and lots of nurturing, and it worked beautifully, creating a huge tasty loaf. It includes spelt flour, oats, seeds and cooked rye berries..
And baked it first thing this morning…
It grew so much, even more as it baked, it literally filled my roaster
I then waited a painstaking 5 hours before cutting into it!!! (But I have cut into sourdough bread too soon before and if it’s still too warm, the steam makes the bread all gummy, so I have learnt my lesson)
Thank you Ginger xx