REALLY EXCELLENT SANDWICH RYE
I love bread, but as a physician, I have to practice what I preach! There is such a thing as healthy baked goods when we infuse them with grains that matter. In this case, it's rye - a grain low in gluten (so it can't be the ONLY ingredient in your bread), capable of keeping insulin levels from going wacky, adding healthy fiber for a healthier colon, lowering cholesterol AND helping maintain a sense of fullness (satiety). Miracle worker, it is! And......IT'S DELICIOUS! So hubby and I have been on a serious rye bender over the last year and I wanted to share how to make some glorious loaves using a pullman pan (see below for explanation), and using a rye sour (no it's NOT a cocktail) to add rye, color, flavor and depth to this bread. A rye sour is really much easier to make than a standard sourdough starter. I've included a little video to show you how. Just begin your starter at least 2 days before baking your first loaves. Keep it covered up in the fridge and feed it weekly (instructions on the video). Thanks to Zingerman's Bakehouse Cookbook for creating the rye sour technique. However, I have simplified their bread recipe so you can make this in your sleep!