Wholegrain Breads

Wholemeal breads have an appealing nutlike flavour that pairs well with cheeses, hearty soups and other rustic-flavoured dishes. Rye is the bread of choice for deli meats such as corned beef, although most of the flavour that we associate with rye comes from the ground caraway added to the bread to flavour it. A close-to-100% rye experience may be enjoyed in the Walliser Roggenbrot, a rustic Swiss bread prepared without the addition of caraway flavouring. Untried by me before the writing of this book, spelt flour turned out to make one of my favourite breads here, the White Spelt and Caraway Bread. If you’d like to try using wholemeal spelt flour, substitute it for the dark rye flour in the Walliser Roggenbrot or the Danish-style Rye Bread.