Bauernbrot (German Farmer's Bread)
My mom loves the Prince Edward County rye bread from Stonemill Bakery, but it's expensive and hard to find. I made her *my* version based off a German country loaf recipe - tangy with yoghurt and sourdough starter, hearty with Red Fife, dark rye, oats and sunflower seeds and crusty from a multi-temperature baking process. It's a loaf with definite staying power on our menu!
CALORIES: 176.1 |
FAT: 2.3g |
PROTEIN: 6.8g |
CARBS: 33.1g |