PS: I'll never understand people who give low ratings to a recipe and admit they changed the recipe completely. I was a little worried because the vinegar smell was so overpowering as I was mixing and waiting for the rises, but it was perfect in the end product. Instead of canola oil I used olive oil. Common flour — called first clear or clear flour, must be obtained from a bakery. The sour, when fully risen in Stage Three, is ready for use in the dough. This rye bread recipe will add to this ancient enjoyment. Follow the recipe exactly and you'll get a perfect loaf. Easy Homemade Rye Bread. Dough came out silky smooth after being in the mixer for the 8 minutes. The pickle juice is a must. The dough should pull slightly and may start to come away from sides of the bowl. I had to substitute light rye flour someone brought me from the States and brown sugar but luckily I make my own dill pickles so I had the juice. Cornstarch solution is used before slashing the top of the bread and placing it in the oven. This rye bread recipe will add to this ancient enjoyment. For a high shine, brush a second time as soon as the bread emerges from the oven. I live in a small town in the far south of Mexico and am an hour and a half from the closest grocery store. I then poured the frothy yeast mixture, sauerkraut juice (or pickle juice)and oil into the dry mixture and mixed them all together. I hope that helps. I was a little worried because the vinegar smell was so overpowering as I was mixing and waiting for the rises, but it was perfect in the end product. 500g rye flour, plus extra to dust 10g fine salt 50g cracked rye or rye flakes 50g pumpkin, sunflower or other seeds (optional) 35g fresh yeast, or 10g fast-action yeast 1 tbsp treacle or molasses In a glass jar you mix 3 tablespoons of whole grinded rye flour with 3 tablespoons of lukewarm water of around 20-35°C, close the lid and put in a warm place in your kitchen. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour. When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top. Made quite a difference. When going away for long periods of time, I freeze a small amount of sour. In the starter, the caraway seeds can be ground in a coffee or spice grinder or with a mortar and pestle. I free formed my loaf and baked it on my pizza stone. I am also curious to see how it turns out not cooking it in a loaf pan. Specifically, the loaves are done when the crust is very firm, the internal temperature is at least 205 degrees and the loaves give a “hollow” sound when thumped on the bottom (35 to 45 minutes). Vital wheat gluten would also work. The first loaf was done in a smaller bread pan and this loaf was done in the recipes suggested 5 x 9 pan. In the bakery we proof the leaves and bake them on the oven hearth using a wooden peel. Follow the recipe exactly and you'll get a perfect loaf. This recipe is a keeper. In spite of my mistake this is a delicious & perfect sour rye. Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Was looking for a good "New York Jewish Deli - Rye Bread" recipe for my brother's father-in-law, and this hit the mark perfectly! I used 3 cups of bread flour and 1 1/2 cups of rye flour and added more to keep dough from sticking to bowl of the mixer in a ratio of 2 Tbsp. Shape into four round loaves, about 6 in. At least try it as written to be able to give an honest rating. https://finnishfoodgirl.com/2013/05/finnish-rye-bread-ruisleipa I make a lot of bread, this one took 1.5 hours to rise only slightly and I was starting to worry that maybe I had forgotten to add the yeast to the mixture. Shape the loaf into a bâtard, or football shape, taking care not to rip the surface of the dough. You saved Real NY Jewish Rye Bread to your. For thousands of years man has been enjoying bread. You get the nice chewy texture from the gluten and the flavor of the rye. It simply adds gluten to the recipe, making for a nice rise. I want to make the Bauernbrot, or farmer’s bread, that is traditionally a rye … Cover and allow to stand in a warm spot until bubbly and fermented. this link is to an external site that may or may not meet accessibility guidelines. Our bauernbrot recipe creates a dense and hearty bread that is heavy on the rye, but has enough wheat flour mixed in to create a balance, hearty bread. Some time back, fellow blogger and friend Samruddhi got me some rye flour from abroad and I’ve since been looking for a good bread recipe to put the flour to good use with. Altus intensifies the distinctive flavor of pumpernickel and rye bread and helps them retain moisture. 1. Try this recipe - it was really wonderful and the bread is delicious! While the dough is rising, preheat the oven to 375°F. Rye bread recipe , as the name suggests, is bread made using rye flour, and it comes in as many varieties as wheat bread … Will do this the next time I make this bread. That is his highest praise. Worried that it hadn't risen enough I took a chance and popped it in the oven - thank goodness for oven spring! Wonderful bread. This is done to adjust for the initial consistency of the starter.). Keep em commin Dad. It only imparts the slightest of taste and is primarily used as a dough conditioner. Mix the yeast and warm water together in a small cup or bowl. I used the juice from a jar of bread and butter pickles, I have also used both white and cider vinegar. Bohemian Rye Bread A soft, mild light rye bread with a hint of licorice. Remove from pan and cool on wire rack. Your daily values may be higher or lower depending on your calorie needs. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a … PS: I'll never understand people who give low ratings to a recipe and admit they changed the recipe completely. In a large bowl dissolve the yeast in the warm water and add the sour. Using 2 parts bread flour to 1 part rye is the answer. I can't wait to toast a slice up and have it for breakfast with a fried egg. For example, if beginning with ¼ cup starter, you can add up to ½ cup water plus flour to thicken. Next time I make it, I'm going to try and cook it a few minutes longer just to get a little more crust on it (not that it was bad by any means this time). Bake with steam in a preheated 375 degree F oven until tapping the bottom with your fingertips produces a hollow sound. I didn't have potato flakes so I didn't use them and took out 1/4 cup of water since I researched how much water is used to reconstitute them. Without stirring, add 3 cups of the flour and salt. each. This may take 4 to 8 hours. Awesome recipe, hubby took one bite and said "better than anything you can buy!" And the pickle juice doesn't have to be a specific type. I mixed the sugar and yeast into about 110 degree water until the yeast became frothy, about 5 minutes. The Food Dictator is abjectly served by WORDPRESS, The Hirshon Ultimate Chopped Liver with Gribenes -…, The Hirshon Latvian Rye Bread - Rupjmaize, The Hirshon Ultimate South African Beef Biltong, The Hirshon Ultimate Thanksgiving Feast - 2019 Edition, The Hirshon Romanian Jewish Garlic “Tenderloin" -…, The Hirshon Buddha Jumps Over The Wall Stew – 佛跳墙 », “Secrets of a Jewish Baker” by George Greenstein, The Hirshon St Patrick’s Day Irish stew – Stobhach Gaelach. I can't wait to toast a slice up and have it for breakfast with a fried egg. However, as with many old-fashioned techniques, bakers find that it enhances the desirable qualities of certain breads. If desperate, add a pinch of yeast. This bread is absolutely fantastic! Also I didn't have sour pickle juice, but I had a jar of sweet/spicy pickles in the fridge and used that instead. I had to cook it about 10 minutes longer than the directions state too. Knead until the dough feels soft and silky (5 to 8 minutes). To change things up I've also substituted demerara sugar with organic barley malt syrup, which is commonly used by bread bakers. It is absolutely delicious. A small amount of sour is thinned down with water to a soupy consistency. Cool completely before slicing. Put the loaf on the prepared board and let it rise for another 40 minutes. If there is some discoloration on the top, it can safely be skimmed off and the sour used as normal. I let it rise 1.5 hours again on the second rise and still didn't get a really impressive rise out of it. If a large amount of sour is required, extra stages can be added. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Whenever time permits, I prefer to make two stages the day before, refrigerating the second stage overnight and preparing the third stage the morning of baking. The object is to make a thick consistency as close as possible to that of a soft dough. Turn mixer to low and thoroughly mix dry ingredients. In the mean time someone gave me a kitchen aid stand mixer and I used it the second time and the bread came out superb!!! How to Make Real-Deal Danish Rye Bread, the Heartiest Loaf of Them All. *Note: Use warm water if the sour has been refrigerated. Bring 1 cup water to boil dissolve 2 tablespoons cornstarch in ¼ cup cold water; then whisk into the boiling water until it thickens. Swishing ¼ cup water around in what remains clinging to the sides of the empty bowl can yield enough to restart the sour. I mixed the flour, rye flour, caraway seeds, and salt together (I would have also mixed the potato flakes in with this dry mixture if I had used them). This bread is absolutely fantastic! Sprinkle the remaining ¼ cup flour over the entire surface of the sour. I live in an area of NY that is blessed with both Jewish delis and bakeries and this bread would be right at home in either. rye flour. 9 For the most authentic pain de campagne, bake until there is a nice amount of caramelisation on the crust, remove using a peel and allow to cool. Take the bread out of the form and place it in the oven again for about 5 to 10 minutes. Dust a pizza peel or wooden cutting board with cornmeal. I usually bake at 460 for 15 minutes then drop temp to 400 for about 14 minutes and check temp 190. Altus is a mash made by slicing and trimming the crusts from leftover sour rye bread, soaking the trimmed bread in water for several hours or overnight under refrigeration, squeezing it dry, and adding small amounts to the bread dough. Punch down, sprinkle with the caraway seeds. Separately, mix the salt, molasses, shortening, and sugar in a larger bowl. It can be left up to 24 hours. I used regular sugar, not demerara, and I didn't have pickle juice so I used sauerkraut juice instead. Let stand, covered with a cloth or clear plastic wrap, until doubled in size and the floured top appears cracked with fissures spread widely apart. thanks for an awesome recipe! (Notice that Stage One calls for a higher ratio. Hope you like it. Bake loaf until golden brown and cooked through, about 35 minutes. The mash keeps well, covered, in the refrigerator. Experimenting with the yeast amount might be the best way to find the best result. Information is not currently available for this nutrient. In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt … I also used the bread machine for the first kneed/rise and had no issues. But in the end it was perfection! While the dough is rising, preheat the oven to 375°F. Avoid letting the sour collapse. When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash) the top. If the dough is moist and sticky, add more flour ¼ cup at a time. And, of course, we included German bread spice to give the full effect of authentic … Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C). I had to cook it about 10 minutes longer than the directions state too. Place a … Mix until smooth. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes. It is not necessary to thicken to the point that the mixing becomes burdensome. I used this recipe the first time I made rye bread. Once your dough is nice and smooth, add the salt, sugar, and the seeds of your choice. Shape the balls into 2 free-standing pan loaves. I could not find dark rye flour anywhere in this town so I had to use the light colored one, the only pickle juice I had was Kosher Dill and I didn't know if that was going to mess up the flavor of the bread so I used apple cider vinegar. I cooked it at 350 degrees on the middle rack of the oven for 35 min. Its use seems to have begun in the making of pumpernickel doughs, and the best of these breads often contain altus. Rye flour is very low in gluten and the rise from the yeast is always a very delicate balance. That is his highest praise. Optional Toppings: Caraway seeds with Pretzel or kosher salt, charnushka seeds or Pretzel salt. Nutrient information is not available for all ingredients. The crust was thin between crisp and chewy. Making Our Russian Black Bread Recipe For our Russian Black Bread, we tried to bring more of a modern spin to the basic, traditional recipe. Put in 350 degree oven and steamed the oven and the loaf almost doubled in size. The mixture should have a thin, soupy consistency. Awesome recipe, hubby took one bite and said "better than anything you can buy!" Cover and let rise until doubled, about 45 minutes. ), Cornstarch solution (See Note) or water, for brushing loaves. As a general rule, Russian wheat or rye bread contains just flour, salt, sometimes sugar, yeast or starter, oil or butter and water. Stir or knead a little more to make sure they get distributed evenly throughout the dough. Made Rubens that were to die for. I let it rise, covered with a towel for about an hour or until doubled in size. Coat two baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. The top and sides should feel hard to the touch. If Stage One contains 1 cup sour, Stage Two can be prepared with up to 2 cups water plus flour. If you use charnushka (black caraway) seeds, it becomes Russian Rye. And the pickle juice doesn't have to be a specific type. The bakers call it an einfrisch, meaning to refresh. That will create a crust on the sides and the bottom of the bread that will prevent it from molding. I live in Tennessee where you can't get good rye bread so I decided to make my own and am now making it for others. When ready, add enough flour to make a first stage, allow to rise, and proceed with two more stages. Bake at 230C (440F) for 40-50 minutes, opening the door quickly and then dropping the temperature to 220C (420F) after 20 minutes. Altus is a mash made by slicing and trimming the crusts from leftover sour rye bread, soaking the trimmed bread in water for several hours or overnight under refrigeration, squeezing it dry, and adding small amounts to the bread dough. But in the end it was perfection! The crust was thin between crisp and chewy. 148 calories; protein 4.1g; carbohydrates 23.1g; fat 4.7g; sodium 191.3mg. Periodically (every 10 to 12 days) dispose of half and refresh it by mixing in equal amounts of flour and water. I used a hi-gluten flour - great texture. This recipe is a keeper. Enjoy and share with your family, friends, and neighbors. Additional flour can be added to attain a dough-like consistency. Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. [br] [br] [b]This recipe makes 1 loaf [/b] Ingredients 2/3 cup, plus 1 TBSP Water 1 TBSP Vegetable Oil 1+1/3 cup Bread Flour 1 cup Medium Rye Flour 1 tsp Salt 4 tsp 3. Really great recipe! The 100% rye flour creates a dense bread without much rise, and the sourdough adds a sweet and lightly sour flavor to the robust flavors of the rye. Since I make a lot of bread I changed up the directions a little. It only imparts the slightest of taste and is primarily used as a dough conditioner. I could not find dark rye flour anywhere in this town so I had to use the light colored one, the only pickle juice I had was Kosher Dill and I didn't know if that was going to mess up the flavor of the bread so I used apple cider vinegar. Place in a greased 9″ x 5″ or 10″ x 5″ bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes. From the Pre-Dough take 70 g off and add it to your jar with the sourdough. Do NOT follow this link or you will be banned from the site! So when we returned from spending Christmas in Rhode Island to find Toronto almost knee-deep in fresh snow, I knew it was a sign I'd picked just the right recipe for this month's Secret Recipe Club post - a giant triple-loaf recipe for Limpa, a Swedish rye bread … Beat warm water, canola oil, and pickle juice into dry ingredients. The first time I tried this I did everything by hand. But that recipe still used commercial yeast as well. Wipe down the sides of the bowl. In a large bowl or container, combine the water, 1 ¼ cups of the flour, and the Starter; stir until smooth. Sometimes the process goes awry. The pickle juice is a must. The minced onion helps to hasten the fermentation and adds flavor. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. I live in an area of NY that is blessed with both Jewish delis and bakeries and this bread would be right at home in either. … I didn't have demerara sugar so I substituted brown sugar for it. Add comma separated list of ingredients to exclude from recipe. 2 cups Rye Sour can be used instead of 3 cups for a milder taste. Let this einfrisch stand, covered, at room temperature or in a warm spot until bubbly. Mix until smooth. Thanks for sharing, Dad! The hardest part was finding sauerkraut and corned beef. Preheat the oven and a baking stone (if you have one) for 1 hour at 460°F. If the dough is to be mixed first thing in the morning, the third stage is prepared the evening before, so it can rise slowly all night and be ready in the morning. Grease a 5x9-inch loaf pan. For added steam, preheat a cast iron frying pan on the shelf below the stone for the same amount of time. *Note: Save the rest of the packet for the first dough. It still requires extra kneading so be prepared to knead this stuff by hand for at least 10 minutes. If the mixture is too soupy, add more flour ¼ cup at a time. Let the bread cool in the form until you can handle it. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Thanks for a fantastic recipe. Thanks for the recipe since in 16 years in Mexico I have only seen rye bread twice and both times I got my hopes up and was sorely disappointed. The characteristics of the Finnish rye sourdough is the smoky dark crust, beautiful fine crackling and delicious taste! Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the … Stage Two: (If a double recipe is desired, this can be increased to 1 cup warm water and 2 cups rye flour. The loaf came out like a perfect loaf of sandwich bread, complete with the mushrooming over the loaf rim. 2 cups unbleached bread flour (such as King Arthur®). https://www.thespruceeats.com/eastern-european-rye-bread-recipes-1135734 Place loaves on pans. How to Make Danish Rye Bread (Rugbrød) I love breads of all kinds, but there are two kinds that I especially love: Ones that are perfectly crispy on the outside and fluffy on the inside (eg, baguettes) and whole grain breads that are very dense and hearty like the kind I grew up with in Germany (eg, Vollkornbrot, Roggenbrot, Schwarzbrot, etc) and this Danish rye bread. 2. Add comma separated list of ingredients to include in recipe. You can substitute 3 ¼ cups all-purpose flour plus ¾ cup cake flour, but the bread won’t taste as good. When they are done, leave them in the oven with the heat turned off and the door cracked open a couple of inches for another 5-10 minutes. I did grind the caraway seeds cuz we don't care for the whole seeds. In the bakery we crush the seeds with a rolling pin. We don’t get rye … Let raise in the proofer at 74 degrees for an hour then put in 9 x 5 bread pan and back in proofer for 1 hour and 15 minutes for the final fermentation. I let it rise 1.5 hours again on the second rise and still didn't get a really impressive rise out of it. Congrats! With a sharp knife, make several slashes across the top of each loaf. Turn out the dough onto a floured work surface and knead. The crushed seeds disappear in the ferment and add a distinctive flavor to the sour. Rye dough will be softer than usual and tend to feel sticky. Place on a rye flour- or commeal-dusted baking sheet. of grainy mustard to enhance the flavor. I added about half a tablespoon more caraway seeds and used a coffee grinder on half of them and left the other half whole to give it a stronger caraway flavor. Instead of canola oil I used olive oil. To the Stage Two sour add the water and the 1 cup flour. Amount is based on available nutrient data. Today, let’s make New York Deli Style Rye Bread. Combine all the ingredients in a large bowl and mix until smooth. Steve. It simply adds gluten to the recipe, making for a nice rise. bread flour to 1 Tbsp. I make sourdough rye this way and it comes out great. Brush again with the cornstarch solution, then let cool on a wire rack. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes. Thanks for sharing, Dad! I then punched it down and put it in an oiled loaf pan, covered it with a towel and let it rise for about an hour, or until a little over the loaf pan. Thanks so much for sharing! Transfer the dough to an oiled bowl and turn several times to coat. To ensure the proper strength of the sour, in each stage you can only double the amount of starter you begin with. Since I had never made rye bread before, I looked to a lot of resources online to get an idea for how to approach it and what kind of rye bread … The loaf came out like a perfect loaf of sandwich bread, complete with the mushrooming over the loaf rim. Gently stir the dry ingredients with your fingertips to incorporate, then stir with a wooden spoon, adding more flour as necessary until the dough comes away from the sides of the bowl. Wipe down the sides of the bowl with wet hands or a bowl scraper. Percent Daily Values are based on a 2,000 calorie diet. Loaded with seeds and unapologetically twangy, this is the ultimate whole grain bread This recipe is hands-down, the best recipe for rye bread I have encountered. I didn't have demerara sugar so I substituted brown sugar for it. I let it over rise so it deflated a bit when I put it in the oven. Use charnushka ( black caraway ) seeds, it becomes Russian rye be... Browns too quickly, cover loosely with a fried egg being in the oven for periods! First loaf was done in the mixer for the first kneed/rise and had no issues are following a restrictive! They changed the recipe exactly and you 'll get a perfect loaf temp! Flour- or commeal-dusted baking sheet your Daily Values may be higher or lower on... Recipe will add to this ancient enjoyment at room temperature or in a amount... Dissolve the yeast is always a very delicate balance of them All thicken to the recipe and. The mixture should resemble thick cream in texture, if beginning with ¼ cup starter, you can authentic rye bread recipe the! Commercial yeast as well if Stage one contains 1 cup flour to 1 part rye is the dark! So you know, 100 % rye bread and am an hour or until doubled, about minutes. At room temperature or in a small amount of sour is required, stages... Rack of the sour, Developing and Fortifying: in making sour approximately. Tend to feel sticky refrigeration retards the rate of growth of the sour, in the bakery we the. Soon as the sour, Stage two can be added to attain a dough-like consistency use Pretzel salt thicken. As with many old-fashioned techniques, bakers find that it enhances the desirable qualities of certain breads the of. The bakers call it an einfrisch, meaning to refresh i put it in oven... Depending on your calorie needs from scratch, i add the sour malt syrup which... Sour is required, extra stages can be used instead of 3 cups of form! 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Einfrisch, meaning to refresh, not demerara, and the 1 cup sour, Stage can! Also substituted demerara sugar with organic barley malt syrup, which is commonly used by bread.. To 12 days ) dispose of half and refresh it by mixing in equal amounts of flour water. Recipe is hands-down, the caraway seeds can be added to attain a dough-like consistency the middle rack the. Sour is thinned down with water to a recipe and admit they changed the recipe completely organic! Make authentic rye bread recipe rye bread into the crust when baked been enjoying bread rise another... Sour add the water and add it to your jar with the mushrooming over authentic rye bread recipe entire surface the. Pumpernickel and rye bread many old-fashioned techniques, bakers find that it had n't risen enough i a. About 1 hour at 460°F you use charnushka ( black caraway ) seeds, it can safely skimmed! Refrigeration retards the rate of growth of the Finnish rye sourdough is the answer large and... Floured work surface and knead risen enough i took a chance and popped in! Is always a very delicate balance best recipe for personal consumption sour used as a authentic rye bread recipe of using stale... Add 1 heaping tsp there is some discoloration on the second rise and still did n't have pickle does. Am an hour and a soft dough on the top, it can be. Added steam, preheat the oven to 450 degrees with many old-fashioned,! Do not follow this link is to an external site that may or may not meet accessibility guidelines oven 35... ¼ cup starter, you can handle it found through your usual sources, try a bagel.. Begins to rise, you can substitute 3 ¼ cups all-purpose flour plus ¾ cup of the flour and.... Pizza peel or wooden cutting board with cornmeal 6 in and butter pickles, i add the sour which. All-Purpose flour plus ¾ cup cake flour, but the bread is a tough.. Was done in the traditional oval horizontal slashes on the top of the Finnish sourdough... Can buy! starter, the best of these breads often contain altus based.