Another collaboration with my Danish friend Nina from way back.
This time round I substituted half-and-half water and Carrie’s fabulous set ewe’s yoghurt for the buttermilk and used wholemeal rye.
Usual method (hand mix, 10 kneads x 3 at 5 minute intervals, 4 hours bulk, 3½ hours proof. Bake 50 minutes at your usual bread baking temperature.)
Fairs fair portioning (Sue gets the crust)
The PArtisan Baker 