The recipe of this bread is based on the famous Russian Borodinsky Rye, yet it was fine-tuned to produce a bread with less dense, airier crumb. Each loaf radiates balanced aroma of ‘true’ traditional dark rye bread. Delicate taste is developed during many hours of multi-stage scalded rye and sourdough fermentation and enhanced by subtle…
Tag: Coriander
Ploughman loaf
The recipe of this dark rye bread was inspired by a unique taste of Narochansky scalded rye bread developed over fifty years ago in Belarus (then USSR). Sheer taste of rye is enriched by addition of potato, rye malt, hint of honey and spiced up by fennel, anis, caraway seeds and coriander resulting in aroma…
Apple Rye Sourdough
This bread belongs to the new generation of scalded rye breads. Smaller rye content results in less pronounced rye taste. The recipe includes apple purée and cocktail of spices, like anis, caraway seeds to name a few. Together they create a unique refined taste of dessert bread. Serving suggestion: Enjoy it smothered with butter or…