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Why rye? | Tabl
Why Rye? By Bread & Better I have been using rye flour a lot in my bakes recently. I love the dark, dense texture it gives to loaves, and it is especially delicious when paired with flavours like black treacle, honey and caraway seeds. It seems like ancient grains are everywhere these days, spelt bread is back on the menu in a lot of artisan bakeries and cafes, and strange and exotic flours, like Khorasan and Einkorn, are appearing on our supermarket shelves. Their increased popularity means we get to rediscover some traditional baking methods but also gives us the …