Bidding a Fond Farewell to Sugar
 
 
Ingredients
  • 2 1/3 cups rye flour
  • 1 ¾ cups unbleached all-purpose flour, plus more for dusting and kneading
  • 1 ¾ tsp baking soda
  • 1 ¼ tsp fine grain sea salt
  • 2 cups buttermilk (500g) plus more for brushing
Instructions
  1. Preheat the oven to 400°F, with rack in the middle of the oven.
  2. Sift the flours, baking soda, and salt into a large bowl. Make a well in the flour and pour in the buttermilk. Stir just until everything comes together into a dough. Turn out onto a lightly floured countertop and knead for 30 seconds or so, just long enough for the dough to come together into a cohesive, slightly flattened ball without too many cracks.
  3. Lightly flour a baking sheet and place the ball of dough on the flour. Brush all over generously with buttermilk and sprinkle generously with flour, 2 tablespoons or so. Slice four deep slashes across the top of the dough, two-thirds of the way through the loaf, as if you were slicing a pie into eight wedges, just be careful not to slice all the way through.
  4. Bake for about 30 minutes, then quickly move the rack and the bread up to the top level and bake for another 20 minutes, until a hard crust forms and the bread is baked through. It will feel very solid and sound hollow when you knock on its’ base. Cool on a wire rack and enjoy.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/07/04/bidding-a-fond-farewell-to-sugar/