Dagmar's Kitchen

Bread memories and A rye soda bread with homemade goat’s curd

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1 1/2 cup (160 g) fine rye flour
rye
1/2 cup + 2 tbsp (100 g) wholemeal rye flour
1/2 cup (60 g) buckwheat flour
1 1/2 tsp baking soda (bicarbonate)
1 tsp sea salt
1/2 cup hazelnuts (can be replaced with e.g. pumpkin seeds if allergic to nuts)
pumpkin seeds
1/2 cup sunflower seeds
1/4 cup flax seeds
1/2 cup dried figs or apricots
1 apple, grated
3 tbsp maple syrup
2 cups unsweetened yoghurt
3/4 cup + 2 tbsp (90 g) amaranth or quinoa flour
1/2 cup + 2 tbsp (60 g) gluten free oat flour
1/2 cup + 2 tbsp (80 g) brown rice flour
2 tsp psyllium husks
175 g (6oz)
1 litre (1 3/4 pints) goat’s milk
1 tbsp rennet
2 tbsp lemon juice
sea salt