Whole rye and currants breads
Soak the currants in 350 ml of water for between 20 minutes and 1 hour. Mix the remaining water with the flours, salt and yeast by hand or using a stand mixer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lamilanaise.com.
Cooking tools:
- Stand mixer
- Mixing bowl
- Kitchen towel
- Oven
- Chef's knife
- Baking sheet
- Parchment paper
- Measuring cup
Ingredients
- 500 g Organic Whole Rye Flour
- 500 g Organic All Purpose Unbleached White Flour
- 20 g salt
- 15 g dry yeast
- 680 ml water
- 300 g currants
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