I enjoyed my bread-baking weekend last weekend. Although I’ve been baking all month, I hadn’t made any new breads. I was starting to go through bread-baking withdrawals so I made up for lost time. I made four loaves and a batch of dinner rolls. I also messed up almost every mixing bowl in the house, but it was worth it.
The first loaf I made was is French Bread with Apples and Walnuts .
The second bread, and the one featured in this post, is a Sourdough Rye made with toasted sunflower and pumpkin seeds. I’m a little behind on my posting, but this bread is worth the wait.
- Use a regular sourdough starter
- Convert a regular sourdough starter to a rye sourdough
- Create a rye levain/sourdough starter from scratch