It's something a lot of my guests remark on when they enter the house after I've just baked something - it smells lovely! I do miss the smell of German bakeries over here in the UK and normally make a point when going back to Germany to visit family/friends to shop at a local bakery or at least walk past them sniffing the air ;) Today's bake is a delicious and simple bread made with an old flour variety called Einkorn flour in combination with a rye sourdough and pecan nuts.
I finally found a really good supplier to get my dark rye flour from - Shipton Mill in Gloucestershire! Yay. It's becoming more and more difficult to find anything other than wheat and spelt flour in supermarkets, which is a shame. But the on-line ordering process is easy, the delivery quick and the products are great, so I'll be experimenting a bit over the coming months with the different flours they offer. My first one was this delicious, yet non-complicated rye bread - s
Hope you've enjoyed to make your own sourdough starter? Was it easy or did you find it tricky? Here now one recipe to use the starter in. I like a rye-mixed bread best, but you can play around with this basic recipe and find your own favourite version ;) You need the following ingredients for one medium sized loaf: 150g sourdough starter 150g rolled oats 150g rye flour ( I use wholemeal, but that's a taste preference) 150g strong white flour 1 teaspoon salt 1/2 teaspoon of pi