Richard Hart shares, "Don’t be confused by the word rye in this loaf. It isn’t the Danish hard-core style, this is truly wheat bread sprinkled with rye."...
The first time I made this bread was in the test bakery I set up at Noma, when I was still looking for a home for Hart...
Ian Congdon and Courtney Young run Woodstock Flour, a farm in Berrigan, New South Wales where they produce stoneground, wholegrain flour. They took a break from sowing...
