Buttermilk Rye Bread
This bread, like many rye breads, is meant to rest overnight before it is cut and eaten. The flavor and texture are dramatically improved by this resting period. This bread is great sliced thinly and used for open-faced sandwiches. It’s delicious topped with soft goat cheese and jam or cream cheese, tinned fish, pickled onions and herbs. The combination of Whole Grain Gazelle Rye and Organic Whole Grain Expresso flours make it earthy, spicy, dark and delicious, as well as hearty and healthy.
I wrote this recipe for Cairnspring Mills, based on their gorgeous Gazelle Rye and Expresso flours. Find it here