Anybody got a really good recipe and process for a mild version
I've been experimenting with sour rye fermentations as a way of reducing the heartburn associated with too much Phytic acid in wholemeal breads and I thought a rich and mild black bread would make a decent and long lasting bush bread
Having a bit of trouble deciding on the best ratio of flours and grains and thought I'd ask for some opinions
Last and best batch used 200g barley berries. 200 g coarse barley flour, 200g WM flour [Safeway own brand] 500 g coarse rye meal and 300g plain flour and 4 heaped desert spoons of dark brown sugar because I couldn't find any molasses
I left out the milk soaked stale rye bread I never saw the point of using it
It was a little light and fragile for a pumpernickel but otherwise even Cecile ate ate it
I'll usually substitute yoghurt or buttermilk for the scalded milk as I think it ferments better and tastes much better too