Rye is such a cool grain with a deep and rich history of nourishing cultures throughout the world. So is the practice of sourdough baking. Marrying the two, as I have over the past couple of years, produces some really good loaves, flatbreads, and interesting sweet treats.
After falling in love with a no-knead dough that produces a super simple loaf, a lovely pizza crust, and a delicious focaccia; I ended up putting together a collection of recipes together to form a cookbook. This book, 100% RYE, contains some recipes that I didn’t even know were possible without wheat, sugar, or yeast.
It’s truly a collection of family favorites with much of the recipe-testing and development done with the Cultures for Health New Zealand Rye Sourdough Starter. Here’s a little bit more about that starter and the ins-and-outs of baking with 100% rye sourdough.