HomeBaking : The Artful Mix of Flour and Tradition Around the World
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Recipe Reviews
Zosia from Toronto, ON
A (mainly) whole grain, crusty loaf studded with toasted hazelnuts and sweet currants.
This loaf takes a little more time than some as it starts with a sponge and the fermentation, proofing, and baking times are fairly long. I saved a little time by making the sponge in advance and refrigerating it overnight. The dough is enriched with a little butter that’s rubbed together with the rye flour before being kneaded into the dough – not a step I’ve seen used before for this type of bread but one that may have contributed to the soft, fine, almost cake-like texture of the crumb.
I loved both the flavour and texture of the bread; it was the perfect accompaniment to bacon and celeriac soup and made delicious turkey-gruyère panini.
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