Murray’s rye sourdough bread

By Lauraine Jacobs In Recipes

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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 ...

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