If there is one grain that grows well in our cold wet miserable climate it is rye. Fortunately for us, it makes superb sourdough, and for those of us who love to recreate traditional slow fermented breads a rye loaf is delightfully easy to make, requires no kneading whatsoever and rewards bakers with a full bodied deep flavoured bread that looks and tastes fantastic.
The treacle in this recipe exaggerates the natural sweetness of the grain and the natural darkness of the flour, which works well with sweet nutty cheeses, dark heavy honey, and smoked fish...
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