Ingredients
- 1 cup active sourdough starter (preferably rye fed)
1/2 cup warm milk
1 cup warm water
1 tsp dry active yeast
3 tbsp sugar
2 cups rye flour
1 cup flour
1 1/2 cups whole wheat flour
2 tsp gluten flour (vital wheat gluten)
1/2 tsp salt
1/4 tsp cinnamon
1/2 tbsp fennel seeds
1 tbsp canola oil
3 oz dried cranberries
3 oz chopped pecans
Description
This Is My Attempt At Encapsulating My Favourite Scents Of The Thanksgiving Holiday Season Using Flour And Yeast. Baking These In A 9x13 Rectangular Pan Eliminates The Need For Precise Portion And Shaping Control, And Keeps The Edges Soft And Moist. Makes
Spark Recipes
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