Author: Mark
Website: http://www.blogger.com/profile/05724027246990759522
“While the Cat’s Away…” Part I
My wife went out of town this weekend, so I took that as an opportunity to cook a couple of things that she normally doesn’t like very much, but which I, myself, really love. One of those is a big ol’ loaf of Dutch Oven Sourdough Rye Bread, so I can make my infamous braunschweiger and cheese sandwiches. The other is the Dutch Oven Kofta bi Tahini that I cooked up soon after starting up this blog.
I really like a nice, sweet, flavorful white bread, but once in a while, I get rebellious. I love the edgy, sharp flavors that a good rye bread brings. Add some good, tangy meat and sharp cheddar, and you get a sandwich that bites back. Yum!
While I pretty much followed the original recipes in the links, there were a few things I did differently. As a result, I’m going to rewrite the recipes and processes here in these posts. As always, I recommend reading my Dutch Oven Bread Baking Lens fiirst, for good basic information.
Dutch Oven Sourdough Rye Bread
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