1 Review

This bread was an education. We don't have the Allinson flour, so I had to search for wheat and rye berries. I ground them until they were no larger than my steel-cut oats. I made a biga from 3/4 cup sourdough starter, 1 1/2 cup flour and 1/4 cup water. I used half one day for half of the above recipe, omitting the yeast. The rest of the biga stayed in a zippered bag in the fridge. Last night I used the rest of the biga, adding the yeast to the recipe. Both days I used my bread machine to mix up the dough, and then baked at 400 deg.F. What a delicious bread. The grains give a little bit of resistance to the teeth and a pop of flavor that is really welcome. For each loaf I used 1 1/2 c. bread flour and 1/2 cup of the "kibbled" grains.

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duonyte January 31, 2006
Rustic Kibbled Wheat & Rye Loaves