What to do with rye flour? This recipe of Whole rye and currants breads is easy and give perfect treats for breakfeast or snack. : Organic Whole Rye Flour
For a new taste, you can also use : Organic Six Grain Flour
In a bowl, soak the currants in 350 ml of water for a minimum of 20 minutes to a max time of 1 hour.
Mix the rest of the water, the flours, the salt and the yeast by hand or in a stand mixer. Be sure to mix enough to make a good gluten structure. Then add the wet currant, mix again until it is homogenous. Cover with an humid dish cloth and let it raise in a warm place. The doug will double it will take 1-2 hours depending of the temperature and humidity.
Preheat the oven at 475 °F (245°C). On a floured work plan, put the doug and with your hand shape it in a rectangle of 3-5 cm of thickness. Cut it in stripe of 2 cm by 8 cm. Put them on a baking sheet cover of parchemin paper.
