RecipeMuncher

delicious with slices of warm corned beef tongue topped with barbecue sauce, Dijon mustard, and creamy horseradish Rye bread is not one of my favorites specially the sour dense variety but I was willing to give it a chance to wow me. I baked a small batch and surprisingly this time, it did. I used a 3 to 1 ratio of rye/bread flour with a rye sponge in place of sourdough starter. The dense dark bread has no flavorings nor seeds like caraway that in my opinion mask the earthy somewh (...)