Lionel Vatinet, owner of La Farm Bakery in Cary, North Carolina describes the process for making his dense Scandinavian Rye bread inspired by his wife’s Norwegian roots.
When I traveled to Norway, I fell in love with their bread, and couldn't wait to go home to make one of my own. We have the most incredible organic white flour in North Carolina, it's grown and milled just an hour from us. And that's what I'm using for this bread. [MUSIC] After, add the yeast and then salt the flour. I'm going to add my water and beginning mixing. This bread doesn't require a lot of kneading. It's really about feeling when the flour have absorbed all the mustard. After a few minutes, the [UNKNOWN] will become together. [MUSIC] Then I add millet, oats, and cooked rye berry for flavor and texture. After we then do the rice for two hours, we are ready to shape into a batter. [MUSIC] Now, we roll the batter in a little bit of oats, millet, and sunflower seed. I love how nutty this bread is. Once your bread has poofed again, you'll bake it. It's really a beautiful nutritious bread that has a long shelf life. And it's even better the next day. [MUSIC]