:max_bytes(150000):strip_icc()/Ryebread-twenty20_31f05faf-caf3-4636-a106-b696491aa275-5a2f1264494ec90036e8f690.jpg)
Rye Bread with Sourdough (Roggenbrot) Recipe
Ingredients (11)
- For the Rye Sponge:
- 2 1/4 cups/300 grams rye flour
- 1 cup/250 grams water
- 2 tablespoons/30 grams sourdough starter
- For the Final Dough:
- 2 3/4 cups/340 grams bread flour
- 3/4 cup/200 grams water
- 2 teaspoons/12 grams salt
- 1 teaspoon/4 grams instant yeast
- 2 teaspoons/7.5 grams diastatic malt powder (find it at Bobs Red Mill)
- 1 tablespoon barley malt syrup (or light molasses)
Directions
Learn how to make this recipe at The Spruce Eats
Ingredients (6)
- 1.5 oz Blade & Bow Kentucky Straight Bourbon Whiskey
- 0.75 oz Sherry
- 2 Dashes Aromatic Bitters
- 2 Cinnamon Sticks
- Ceramic or metal (fireproof) plate, for smoking
- Fire source, for smoking