Easy Fresh Milled Sourdough Rye Bread With Kamut & Whey

This rustic, lazy method sourdough rye bread is so easy to make and yields the best chewy yet soft rye sandwich bread you can imagine.

This lazy method sourdough rye bread is super easy to make and tastes fantastic. It’s chewy, dense, and amazing fried in butter or lard. It makes wonderful sandwiches and it’s awesome just spread thickly with butter or chèvre, or topped with a slice of hard cheese. 

This has been my daily bread for most days for the past few years. I choose to long ferment it with a cold retardation period and this achieves a great natural tang that complements the strong rye flavor so well. Fresh-milled flour is the most nutritious because it contains the germ and the bran with all the healthy oils intact. 

Learn more below and let’s make some awesome sourdough rye! 

Here is how to make your own Sourdough Starter Culture from scratch! And do check out my Kamut and Einkorn Sourdough Bread for a milder, less dense bread. If you love sourdough recipes, try making Sourdough Pumpkin Cake With Apple Streusel and Sourdough Pumpkin and Apple Muffins.

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Fresh Milled sourdough Rye Bread With Kamut And Whey

Growing up in Germany, my favorite bread was a dense and chewy rye bread from the bakery in town. You could also get rye rolls with those same characteristics, which were fantastic with German quark cheese and some authentic smoked, salty, raw Black Forest ham.

I had to learn how to make bread like this after coming to America, because there was nothing like it in any store and I could never get myself to love Wonder bread or, forgive me, even accept that it’s called a bread.

It was years later that ‘artisan’ breads started to make an appearance on the fancier bakery’s shelves and many more years before these artisan breads became widely available. These were finally ‘true’ bread and much closer to what I grew up with. Most were white flour breads, but quite good. But I still prefer my homemade chewy rustic loaves, using fresh milled flour and clean, wholesome ingredients that I can feel good about eating every day. 

What is Lazy Way Bread?

Recently I have come across several bread recipes that called their method the ‘unloaf’ method. And while I thought this was a strange name, once I found out what it refers to, I realized that this is just how I have been making my bread for years, I just never called it ‘unloaf’. I called it my lazy way bread and it’s my favorite way to make sourdough bread. Here is my other recipe for lazy method sourdough bread without rye flour, a Kamut And Einkorn Sourdough Bread.

How My Bread Has Evolved

While I baked yeast breads since I was a teenager, I didn’t start baking with sourdough until about 30 years ago, using a method I learned from a sourdough bread making book by Nancy Silverton, Breads from the LaBrae Bakery, which had just been published.

It was pretty complicated, but there weren’t a lot of books on sourdough around and internet was in its infancy with hardly a scrap of useful information. So I bought the book and followed the recipes to a T with hopes of success.

With her method I made many beautiful loaves, rolls, bagles, real Bavarian style pretzels, and more. And I even sold the breads and bagles at the farmer’s market back then.

However, after following the usual sourdough rules for years, I had some big life changes and I was using an outdoor kitchen, and if you’re familiar with outdoor kitchens, you probably know that the counters are never clean. Anything from dust to leaves to snow to bird poop and critter paws can end up on your counters. 

So it’s not really a place where I want to knead a loaf of bread and pick up all the stuff I missed when cleaning or whatever has settled back down since cleaning, with the wind or rain. So at first I used my old stand mixer for a few years to knead the bread, until it burnt out on a particularly heavy dough, and then I had a revelation that was my turning point.

A Better Way

Many years back I had heard of no-knead bread from a friend who served up a super tasty white flour yeast bread loaf that she used this method on. It sounded so intriguing! But I was making whole wheat and rye loaves with sourdough and never trusted that this would work for me. I kept kneading the bread my old way until the day when the stand mixer machine broke.😬

So, I wasn’t sure if this no-knead method would work with the heavier, coarser whole wheat bread doughs. But I was eager to test it out.

And to my surprise, it worked. As a result I just couldn’t get myself to go back to the old method, which meant kneading for 20 minutes, or stretch and folds at intervals, or smashing the dough on the table about 40 times.

And so I still make almost all my sourdough breads this lazy way and I use fresh milled flour these days.

Today I’m sharing my favorite every day sourdough rye bread recipe I’ve been making for many years, which yields a delicious chewy, somewhat dense, tangy bread that’s awesome for sandwiches and incredibly tasty when sliced and fried in lard, olive oil, or butter. Then topped with some goat cheese, fermented chili paste and a couple of fried eggs. Yumm!

Why You’ll Love This Sourdough Rye Bread

• It tastes fantastic!

• Easy Method with little hands on work. 

• Easily fits into a busy schedule since the dough can be refrigerated for several days, up to a week. It will get more tangy over time because your microbial buddies are still feeding on the sugars and starches and making lactic acid, but at a much slower rate once chilled. Just something to keep in mind.

• Full of whole grain nutrition and enriched with whey protein.

• Kamut – Kamut® wheat is an ancient grain that is actually Khorasan wheat, a type of durum wheat, which has been trademarked. Khorasan wheat stems from ancient Iran, although some say Egypt. In any case, it appears to have been used at least 3000 years ago and it still has the same genetic makeup now. This is so fascinating and makes this lover of old-timey things super thrilled to be working with this grain.
  
  Khorasan contains 30% higher protein than modern wheat, with high amounts of amino acids. It is a rich source of antioxidants and minerals such as magnesium, potassium, and zinc. It has high levels of Vitamin E, as well as many micronutrients. And you can taste the difference. It has a wonderful nutty and creamy flavor. And it’s got a umami quality, if you can say that about a flour.
  
  Khorasan wheat is high in gluten, but the gluten has a weak, fragile structure and most people have no adverse reaction to this ancient version of gluten even if they cannot tolerate modern wheat gluten. (read more about Kamut here). Kamut makes a chewier bread that is best contained in a baking form, such as a Dutch oven, to keep it from spreading.
  
  Why love the brand Kamut®? The trademarked Kamut ensures a guarantee of origin, that it is non-GMO and non-hybridized, and that it is organic from regeneratively managed fields. You can read the book about it, Grain To Grain by Bob Quinn, it’s fascinating!

• Rye – Rye is high in fiber and nutrient content such as B vitamins and magnesium and it contains antioxidants. Rye can lower insulin response and improve the blood glucose profile. And rye bread satisfies longer than wheat and can regulate appetite. It can reduce inflammation and down-regulate some risky genes. That means it can possibly turn off inherited genes for certain diseases, so they won’t affect the heir. (source)

• Whey – Whey is a powerhouse for nutrition. I recorded the benefits of whey in my article ‘Awesome Uses For Whey‘, but here is the gist of it: Whey is high in muscle building protein, it promotes heart health, supports the immune system, gut health, skin and hair, and it has anti-inflammatory and anti-oxidant properties.

• Sourdough and long fermentation work on the grain to transform the bread dough so it will be easy to digest. It neutralizes damaging phytic acid and thus unlocks the available nutrients so the body can actually utilize them. And because of this, long fermentation increases the nutritive value in your bread. This is how bread can contribute to better health in a big way, not just fill you up.

• This bread is great for sandwiches. It’s dense and chewy and full of rye flavor. You’ll love to make a Reuben sandwich with this bread! And it’s the perfect companion for any cheese, slices of hard cheese, Camebert, or soft Chevre! Cheese needs a strong bread partner in my opinion. This bread is that!

Tips To Make The Best Lazy way Sourdough Kamut & Rye Bread

• Mill your flour right when you’re ready to mix up the dough. The nutrients diminish pretty quickly once milled, that is why fresh milled is so superior, you can capture all these before they disappear. 

• Your dough will be pretty moist, which is intentional. But if it’s too soft, let it rest for a half hour and check again. If neccessary, add a little more of the Kamut flour. If it’s not moist and feels like a brick, you’ll need to add more of the whey. Once it’s nice and soft and still tacky it’s ready for the bulk fermentation. 

• I’m listing a few methods for making this bread and you can choose which you prefer. You can just dump your bread onto parchment to bake after the first bulk fermentation and call it good, or you can form a loaf at that point and leave it in a bowl for a second fermentation before baking. This will yield a prettier loaf that you can score for an artisan look. And the third option is to do it my way which will yield a moist dense bread with a soft crust for those of you who don’t like tooth-breaking bread crusts.

How To Make Fresh Milled Sourdough Rye Bread

Below you’ll find several options for making this bread. Some are not so lazy. If you want truly easy bread the lazy way, skip all the extra steps and just follow the bare bones, where I place the bread dough straight from the bulk ferment into the hot pot. It works for me every time and needs no fussing!

You’ll find resource links for equipment and ingredients at the end of this post.

Equipment

Grain mill – I love my Mockmill 100 but also heard really good things about the Nutrimill Harvest. Get the links at the end of the post. Essential for great fresh milled flour, but in a pinch, try using your blender. You can sift the larger bits out, but they will soften during fermentation. Use those bits in your soup, cooked oatmeal, or grain dishes.

A non-reactive bowl or other container – for mixing the dough.

A bowl or banneton – for the final proof. This will keep a give a nice shape to your loaf and keep it together during the final proof.

Danish dough whisk – for mixing the dough. This is a super handy and functional tool that is perfect for working the dough. I feel it’s essential for making a no-knead bread dough.

Dutch oven – for baking the bread. I use an old cast iron Dutch oven, but any 5 quart Dutch oven will do.

Flour sack towels – for wrapping the bread after baking and for lining a bowl for the final proof.

Parchment paper – for baking the bread in a Dutch oven. You can also use a silicone bread sling. This can also act like a buffer to keep the crust from getting hard at the bottom.

Ingredients

I choose organic ingredients for all my cooking and baking. It assures that my food is free from toxic pesticides and additives, and that it is non-GMO. If you can find ingredients from regeneratively managed farms, so much the better! It will ensure maximum nutrition in your food.

Fresh milled Kamut (khorasan) flour – Start with khorasan or Kamut berries and mill them into flour. If you don’t have a grain mill you can try a blender. Or buy whole grain Kamut flour. Sources for grain are listed in my resource list at the end of this post.

Fresh milled rye flour – Sources for grains and flours are at the end of this post. I highly encourage milling your own flour fresh at the time of baking. Flour starts to degrade once it’s milled and when you buy whole grain flour, most of the time it’s not actually from the whole grain, however it will be less refined. The nutritious germ of the grain gets removed to make it more shelf stable. When you grind your own you’ll get all of the goodness of the grains including the healthy oils and nutrients from the grain’s germ. The germ is where the grain stores all of it’s resources and it is the most nutrient dense part of any grain.

Whey – Can be replaced with water, but whey adds creaminess, yields a softer bread loaf, adds nutrients, and extra flavor. And if you’re a cheesemaker, this is a great way to make some room in your refrigerator.

Sea salt – I love unrefined salt for the extra minerals. Great choices are Redmond’s Real salt, Himalayan pink and Celtic sea salt.

Sourdough starter culture – Active! I have used unfed starter in the past, but it needs to be warmed at room temperature for a few hours, and should be awake and not too hungry to work its magic in this heavy rye dough. Unfed starter is also more tangy and bulk fermentation takes longer. I prefer using active sourdough that has been fed once or twice over the course of a whole day, after resting in the fridge. It should be awake and lively.

Optional

Caraway seeds – Kind of not optional for a classic rye bread, but it surely isn’t necessary for making this bread. Here is the scoop though: It adds awesome flavor and it helps to make the heavy rye bread a little easier to process for your digestive system. I love caraway seeds and always add them if I don’t forget. But I like to grind them up, because I don’t care to bite down on the seeds and I like every bite to have great caraway taste, which is easier to achieve with ground caraway. I’m generous with it and would add a couple of tablespoons for this recipe, but if you’re not a huge fan, just add half of that. 

Instructions

With several options. This is a bit wordy, going over all the options, but the actual steps to make it are really easy, especially when you choose the easiest version of baking right after the initial bulk ferment.

Pour the sourdough starter into your mixing bowl. 

Add the whey. (If you have salted whey from cheesemaking, you can use this and just reduce or omit adding more salt). I taste the dough at the end to see if I have good saltiness. Mix both together. 

Add the flours, salt, and ground or whole caraway seeds.

Mix well with the Danish dough whisk or a heavy duty wooden spoon. Cover with a damp towel or a loose lid to autolyse for 30 minutes.

Check the dough’s hydration. It should feel sticky and well hydrated, but not soupy. Adjust the flour or add more whey to get the right consitency, if neccessary.

Bulk Proofing

Let ferment at warm room temperature (75℉) for 4-6 hours till about doubled, then refrigerate for a long ferment. Or if you’ll be making the bread without a longer ferment, keep it at room temperature until doubled and up to 12 hours before baking. Let the dough tell you when it’s done. It should be doubled or more, bubbly and your fingerprint should make an indent that stays. I prefer the first method with refrigeration for the best flavor.

So I recommend refrigeration for 24-48 hours after an initial 4-6 hours at room temperature to get a full long-ferment for lowered gluten, great flavor, and better digestibility. This is also helpful for making the dough easier to handle when you’re ready to bake. It can also prevent spreading of the dough inside the pan before the crust forms.

Easiest: Baking it straight from the bulk ferment

>> Skip this step if you want a prettier loaf. Proceed to the Steps For A Prettier Loaf.

After about 24 or more hours in the refrigerator (up to a week), you can proceed to bake the bread.

For the hot oven method, preheat your oven now for 20-30 minutes at about 450 degrees with the lidded Dutch oven in it. Skip that for the cold oven method.

When you are ready to bake, take your dough out of the refrigerator. It will be easiest to handle when cold.

Now you can just gently loosen the edges of the dough away from the sides of the bowl with a stiff spatula. Go all the way around once and get that spatula down to the very bottom.

Now dump it on a piece of parchment, careful to not deflate it. And then it goes into the hot Dutch oven immediately. Proceed to Baking The Loaf

You can also dump the dough onto a flowered cloth, place it into a bowl, cover and refrigerate overnight for a nicer looking top. I don’t normally do that, but I tried it and it helps make it look better.

When you go to bake, invert it onto a piece of parchment.

Put it into a hot or cold Dutch oven. Follow the steps below for Baking The Loaf. 

Optional steps for a prettier loaf 

With wet hands, form a loaf by pushing the sides down to tuck them under. Work your way all around the loaf several times, forming it as you go, until your loaf will firm up some. Careful not to tear it up at the top and don’t tighten it too much. This will take some care, you’ll have to be gentle.

When you’re done, coat the dough ball in some flour inside the bowl to keep it from sticking.  

Place a towel on the table and flour it lightly. 

Place the loaf on it with the seam side up.

Dust with a little more flour.

Grab the corners of the cloth and pick the dough up to place it into a bowl that’s the same size or just slightly bigger than your dough ball in width. 

Cover the doughball with the corners of the towel to keep it moist in there. Sprinkle or spray the cloth with a little water for humidity. I like to put a lid on it too.

Let it ferment at room temperature (about 75℉) for another few hours. You’ll want the dough to grow in size and when you push your finger into it, it should spring back just slightly, but leave a clear indentation. If it’s over-proofed, a finger poke will not spring back at all and the dough will start to deflate. If it’s not proofed enough, your fingerprint will spring back without leaving an indent. 

An over-proofed dough will not work well for making the bread, so check the troubleshoot section on what to do. 

An under-proofed dough just needs a little more time, or maybe a warmer spot. 

When it has finished proofing, invert the dough onto a piece of parchment and proceed to bake it or place it into the refrigerator for a few hours or another day. (In that case cover with a lid or a plate).

Baking the Loaf

Place your loaf seam side down in the center of a large square of parchment paper. 

Score the top with a very sharp knife (it helps to dip it into cold water) or use a lame, which is a special bread-makers tool and consists of a handle with a razor blade. You can omit this when you make the lazy way bread, it will not have a pretty surface to score.

Just a single slit all the way accross is fine, or make a cross or a pretty pattern. This helps to achieve a better oven spring and so the bread can expand easily while baking without cracking randomly. Place the parchment with the bread into the hot or cold Dutch oven.

Now here is the scoop: You can bake this loaf in a hot Dutch oven or a cold one. It really depends on your preference most times, although there is a hot debate about it. A hot oven more mimics the old way of baking in a stone hearth, where the bread was placed directly onto the hot stone. I prefer the hot method. Here are both methods: 

Hot oven Method

Preheat the oven to 450℉ with the Dutch oven in it. (Important: If you have a ceramic coated Dutch oven refer to the instructions that came with it on how long and at what temperature you can preheat it without damaging your ceramic coating). When using a cast iron Dutch oven you’ll want to preheat for about 20 minutes with the lid on. 

With oven gloves on, take the Dutch oven out of the hot oven and place on a heat proof surface. With gloves on, take the lid off.

Grab the parchment with your loaf by the corners and place it into the center of the Dutch oven. 

With gloves on, cover the pot with the hot lid and close the oven to bake the bread for about 40 minutes. Turn down the temperature to 400℉. Thump it and feel and hear the feedback. Does it feel and sound hollow? If yes, take the lid off and bake for another 20-30 minutes for a nice colored crust. If no, leave the lid on and bake for another 10 minutes or so.

How to tell it’s done?

The bread should sound hollow when you snap your finger on it.

The internal temp should measure about 195℉ or higher. 

Take the bread out of the pot using the parchment as handles. Careful to not rip the parchment and to not burn yourself. Let it cool on the wire rack for a few hours before cutting into it. For a slightly softer crust, wrap it in a tea towel or flour sack towel, and you can keep the parchment on in that case.

Tip: When you’re baking on a grill, you’ll have to just guestimate the temperature. And you can leave the Dutch oven right where it is while you place your loaf into it, which makes it safer. I use three burners turned on to med, with the Dutch oven elevated in the center. But all grills vary, and I get great loaves at all sorts of temperatures, even when my propane runs out half way through and I don’t notice for a while. The Dutch oven helps keep the heat in. More on that below.

Cold oven Method

Place your loaf on a piece of parchment, seam side down, and lift it into the cold Dutch oven. Put the lid on it and stick it into the cold oven. Turn the heat to 450℉. 

Bake the loaf for an hour or till it looks done and the internal temp reads about 195℉. 

Remove the lid and bake for another 20 minutes or so to brown the top and get a nice colored crust. 

The differences: Your energy cost might be a little less with the cold method. Your crust might be a little better with the hot method. The cold method most often yields a softer, slightly airier loaf and the loaf might spread outward a little while it’s slowly getting heated. The loaf keeps it’s shape better with the hot method. Starting with a cold oven is the safer method. There is a greater chance to get yourself burnt with the hot oven method. The hot oven method mimics baking on a hot stone in a traditional beehive oven.

Soft Crust Method

My Method Yields A Nicely Dense Loaf With A Soft Crust 

I use double the amount of dough for a big loaf so I don’t have to bake as often. And I prefer to fill the Dutch oven about 3/4 full. This way the bread turns out a little denser because it is kept confined. And I like generously sized slices with no hard crust.

I mostly use the hot oven method.

Start with a hot Dutch oven. Keep the lid on during the whole duration of baking. It will take about an hour to bake the bread or 1½ – 2 hours if you double the amount of dough.

Before closing the lid to bake the bread, cover the dough with a round piece of parchment, the size of the pot circumference. (I have a piece cut that I use over and over every time I bake. I just dry it, brush off the crumbs and use it again).

Now cover the parchment with a wet piece of cloth, either cut to size or just a square that will cover the whole surface. (Tuck it in on the corners if it’s square). I put the cloth in a pint jar, pour water over it and let it soak in. Then I squeeze out some of the excess water and lay it across my round piece of parchment.

On goes the lid. 

Bake for a half hour on high (hard to tell on a BBQ, but I try to get to about 450 degrees or to start. This will promote a good oven spring. Then I turn off the burner directly under the pot and leave the other two on.

After another half hour I add a little more water to my cloth if neccessary, to keep it humid inside the pot, and turn the pot a quarter turn. I bake it for another half hour to 45 minutes and check for doneness. Normally it’s done by then.

I just click my finger on the top crust and you can tell that it’s done when you get a hollow sounding response. But you can also check with a thermometer to be sure it’s about 195℉ or a little more in the center.

The top of the bread loaf will look wet, but don’t worry, it will dry up after wrapping it and letting it rest for a day.

I take the bread out of the Dutch oven and peel off the parchment to check the loaf. Then I dampen a clean floursack towel and wrap the loaf, place it back onto the parchment paper on the rack, and leave it to cool overnight that way. 

Next morning it’s ready to get sliced up. 

This bread will stay good at room temperature for a couple of days, but I usually slice it up on the day after baking and place any bread that I won’t eat within 3 days into the freezer.

The rest goes into the fridge to keep it from getting moldy. Storing bread in the fridge is not ideal and frowned upon in the artisan bread niche, but I think it still tastes awesome anyway. And I like to toast or fry it, which refreshes it, and makes it taste even better than fresh baked.

Tips For Baking In The BBQ

This is useful in the summer when you don’t want to heat up your house or if you don’t have an oven. I live in a tiny yurt and there is absolutely no room for an oven. And presently, I don’t even have a covered outdoor kitchen. I do all my baking in the propane BBQ and most of my cooking on a camping burner outside. (If it’s really windy out, I cook inside on a small electric hot plate).

I take the shelf out of the BBQ and place some aluminum foil over the bottom rack to diffuse the heat. Then I put a 4 inch high medium size cake ring on the rack on top of the foil, and place the Dutch oven on top of that ring. I also close that huge back opening partly with aluminum foil to keep more of the heat inside the grill. 

To bake bread, I start out by heating the three center elements inside the BBQ on about medium, a little higher if it’s windy or freezing out. The thermometer in the lid of the grill is useless for baking. It often reads 500 degrees, but it acts like it’s 350 degrees when I go to bake. I always just guesstimate the temperature.

Now I preheat the grill and Dutch oven for about 15 minutes. When I’m ready to bake, I add the bread and do my ‘soft crust routine’ before closing the lid. 

I keep all the burners on for the first half hour and then turn off the middle burner and just keep the two side ones going so the bottom of my bread crust doesn’t get too dark and thick. I also like to give a quarter turn to the Dutch oven once in the middle of baking to bake the bread more evenly, as the grill doesn’t heat evenly.

Storage 

This bread is best kept at room temperature in a bread bag for no more than 2 days. After that it should be frozen or refrigerated. It will be good frozen for up to 3 months, but squeeze out the air and make sure it is cooled down before packaging it. Refrigeration is not ideal for bread normally, but I find this kind does just fine. You can toast or fry the slices to get that fresh baked taste back.

Freezing

The baked bread freezes very well, whole or sliced. I like to slice it first and then take out slices as I need them.

To freeze the bread dough before baking, freeze it after shaping the loaf (follow the instructions for a prettier loaf). Freeze the dough, in the container, then wrap it tightly and put back in the freezer. When you need it, take it out of the freezer, defrost in the refrigerator in a bowl. Then let it proof at room temperature till it’s puffy and your finger print leaves an indent. Follow the instructions to bake it.

Troubleshoot

What To Do When The Dough Is Over-Proofed

If it’s not deflated yet, you can go ahead and bake it, just handle it carefully and use the hot oven method for best results.

If the bread has started to deflate, unfortunately it won’t make a good loaf of bread. Don’t try to bake it, it will turn out like a brick. Instead, you can add the same amount of flour, water or whey, and salt that the recipe calls for, knead it in, form two loaves and put them in bowls, seam side up. Now cover with a damp towel and leave in a warm spot for a few hours till almost double, then bake it or refrigerate for a long ferment overnight.

You can also freeze one of the loaves, and when you want to make bread, defrost in the fridge and bake it. You can also use it for making Pizza.

Your Questions Answered

Enjoy This Delicious Fresh Milled Sourdough Rye Bread

I hope you give this fantastic bread a try and I’m sure you’ll love it. If you love a good rye sandwich and if you love a great toothsome, German style bread to go with your cheese, then this is for you! Nothing fancy, just wholesome goodness that you can enjoy every day and know that it will support your health and offer nutrition that you can’t get from the fluffy white packaged stuff that some call bread 🫢. This fresh-milled unloaf sourdough Rye bread is just plain awesome. Enjoy!

Have you made this delicious rye bread? I’d love to get your feedback and your ⭐⭐⭐⭐⭐ rating! And I’d love to hear about your favorite kind of sourdough bread. And please don’t hesitate to ask in the comments if you have any questions!

Join the Food For Life Garden Community for more great recipes and homestead tips and ideas. I’m always adding new content. Don’t miss any new posts and learn more about my off-grid farm life.

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Shop this post Resource Links

Sources of grain or flour 

• Bulk organic einkorn berries or einkorn flour at Azure Standard*
• Bulk organic khorasan berries or khorasan flour at Azure Standard*
• Bulk organic rye berries or dark rye flour at Azure Standard*
• Bulk 25 lb organic Kamut® berries at amazon
• 10 lb organic Kamut® berries or Kamut® flour at amazon 
• 25 lb organic rye berries or 3 lb dark rye flour at amazon

Equipment and Ingredients

6 qt Cambro Bread dough proofing bucket
Danish dough whisk
Mockmill Electric grain mill
Nutrimill Harvest Electric grain mill
Country Living grain mill Manual grain mill
Sourdough baking kit
Cast iron dutch oven
Enameled dutch oven
Flour sack towels
Organic flour sack towels
Parchment paper
Cooling rack
Redmond’s real salt
Himalayan pink salt
Celtic sea salt

*A note about Azure Standard: This is a buyers club that sells clean foods with no GMO and much of it organic. I love shopping there. However, be aware that you’ll need to join a food drop in your area and pick up your groceries at the drop at the prescribed time for your location. It is fun though and you’ll get to meet friendly, like-minded people who prefer to buy clean, organic foods for their families.

Books mentioned:

Grain by Grain by Bob Quinn, the innovator who discovered Khorasan wheat, developed the Kamut® brand and trademarked it.
Breads from the LaBrae Bakery, Nancy Silverton

Disclaimer:

The material and nutrition information on this page is intended to be of general informational use and is not intended to constitute medical advice, medical diagnosis, or medical treatment. You should consult your physician or other health care professional before making any changes in your diet.