Flaxseed Rye with an Old Bread Soaker

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Preparation info

  • Dough Yield: About

    27

    loaves at 1.5 lb each
    • Difficulty

      Medium

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

Here is Another Bread that Uses Soaked Old Bread in the new batch, and it is a bread that was developed in an interesting way. Several years ago at the King Arthur Flour Bakery we began making a 100 percent rye pumpernickel (see Vollkornbrot,), and we had quite a following for the bread right away. Because of its great keeping quality, we felt that selling it for five days was acceptable. After a few months, however, we began having some bread left over af

Ingredients

Method