On Saturday, I baked my Rye-Barley Crispbread. I wanted a cracker that would be around for me for a while. My husband usually avoids them due to the sesame seed. The recipe works so much better for me now that I just knead the dough by hand for 15 minutes after letting the stand mixer combine it.
I also baked my version of King Arthur’s Pompanoosuc Porridge Bread, once again baking it in the uncovered Emile Henry long baker. My version includes replacing 1 cup of water with a cup of buttermilk, which I stir into the cooked porridge (use 1 cup water and ½ cup of the dry porridge). I cut the salt to 1 ½ tsp. and the yeast to 1 ¾ tsp. I replace the sugar with 1 ½ Tbs. maple syrup and the butter with 1 ½ Tbs. olive oil. I let the Zo do the kneading.
By the way, King Arthur has the Pompanoosuc porridge back in stock.