Ingredients
- 25 g yeast, (fresh, if possible)
- 700 ml Guinness, at room temperature
- 250 g dark rye flour
- 750 g strong bread flour
- 20 g salt
- 1 tbsp aniseed-flavoured alcohol eg pastis
- flour, for dusting
Description
Richard Bertinet's Dark Rye Bread Is The Perfect Accompaniment To Oysters And Other Seafood
UK TV
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