- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Expert baker Lionel Vatinet makes this dense, super-flavorful bread with locally milled rye flour.
Ingredient:
- 1/2 cup rye berries, rinsed and drained
- 5 1/4 cups warm water
- 1/2 cup millet, rinsed and drained
- 1 envelope (1/4 ounce) active dry yeast
- 4 cups whole-grain rye flour
- 1 cup bread flour
- 2 tablespoons fine sea salt
- 1 1/4 cups rolled oats
- Vegetable oil, for greasing
