Oleh Eat Whole 2 Thrive, Rye is an ancient grain of over 9000 years of growing history. It never has been hybrided and it has no gluten. Thus, it is easy on digestion, but hard in making
Add sourdough starter, mix everything together using a folk. Add extra water if you feel the mixture is too dry. Ideally, you want to make a wet paste that can be picked up using a spoon
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Sprinkle a baking bowl with some flour, drop your dough into it
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Allow it to rise for anywhere between 4-12 hours. The longer you wait, the tangier it tastes
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Bake at 400F for 50 minutes with a water bath to create a perfect crust
Bahan
2 cups organic dark rye flour1 cup sourdough starter1 cup cooled water after boiling1/2 tsp salt1 Tsp grape molasses
