Malted Barley and Rye. Things that make me think of beer or a good bourbon! This is a quick boule that can be made in a pinch and turns out to be a nice crowd pleaser. Use it as part of a cheese plate or as a centerpiece, you can’t go wrong! It has a slight punchy flavor that complements this soft crumb and crusty bread.

That particular recipe makes an 8.3% rye loaf and yield roughly a 1.5kg miche. Can be easily split in to two 750g loaves, either boules or batards.

Ingredients

600g of unbleached AP flour 50g rye flour 5g of rapid rise yeast 10g salt 450g lukewarm water 1 teaspoon malted barley

Procedure