nice crumb! pretty much what mine looks like

via abreaducation

grow the rye, sprout (malt) the rye, dehydrate the rye, mill the rye (flour), flake some of the rye (chops), bake into vollkornbrot = very yummy!  and everyone in this house can eat it (yay!)

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5 responses »

    • glad to help! it’s surprisingly simple (although the steps are more when you “grind your own”), and although it takes a few days before you can actually eat it, the wait is worth it, and it’s a 5lb loaf at the end (which stores really well wrapped tight in cling wrap in the fridge or freezer)

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