Monika Waleckaのインスタグラム(monika__walecka) - 1月22日 02時06分

I was happy to get a bag of mountain rye (secale montanum), one of the oldest and forgoten varieties of rye, So I made an experiment. Made two identical doughs, with only difference that was the flour I used. Bottom one turned out like usually, dense, moist and very sweet. But I got completely surprised by the mountain rye bread Which turned So light and voluminous and soft, like it was not rye, but something different. Also the flavor was really subtle and sweet. Ill repeat this test with freshly milled flour soon. #breadcavestories #caławmące #wholegrain #bbga #realbread #huffposttaste #buzzfeedfood #thebakefeed

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