Murray’s rye sourdough bread

By Lauraine Jacobs In Recipes

Print Share
3rd March, 2012
It’s been a summer of seeds, boxes of flour everywhere and dough mixtures bubbling away overnight in the kitchen. My husband, Murray, is not known for his cooking or baking skills, unless your idea of a meal is a mixture of raw and steamed ingredients thrown together to satisfy hunger. But he has been baking fine bread almost daily and gaining huge satisfaction from the process. Murray seriously missed the dark grainy bread he used to buy, so he contacted Dean Brettschneider, the global baker with a small eponymous bakery in Newmarket. Why, he wanted to know, couldn’t Dean bake a wholesome ...

Get full access to Listener.co.nz

Subscribers can read the full version of this story.

You can subscribe and get full online access for as little as $5 per week.

Enjoy the high-quality, in-depth journalism of the Listener magazine with convenient online access. This includes access to thousands of archived articles and up-to-date TV and entertainment listings.

Our great content is available online even before it hits the shelves, and includes more focus on breaking news. With our responsive design you get a great reader experience whether you read from your home computer, tablet, or even smartphone.

Already a subscriber? Just to read full version of this story.

Already an existing print subscriber? As part of your magazine subscription you are entitled to receive full access to the New Zealand Listener Online content. Click here for instructions on how to redeem your digital access.

Or you can subscribe now to get unlimited access to listener.co.nz.

Switch to our mobile site