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I’ve been playing with a honey rye loaf based on a recipe posted by @SnooStrawberries2560 on the sourdough sub-reddit. My version is 15% organic rye flour and each loaf has 16g of Stuart Pollard’s locally produced honey and a light sprinkle of sea salt flakes on the surface. The taste is amazing, with the honey’s sweetness balanced by the nutty rye and the sharp sea salt.
I’m going to make a few of these Merton honey rye loaves for Saturday 29 July at COGs of Coventry so I look forward to hearing your thoughts.
Merton honey rye
Merton honey rye
