Three days after being discharged from a brain surgery, I embarked on my first attempt at baking rye sourdough bread, following Heartbeet Kitchen‘s recipe. Determined to minimise added sugar, I omitted the honey called for in the recipe. I also opted for dark rye flour instead of light rye flour as it retains more of the nutrition. The resulting bread maintains a pleasantly soft texture but exhibits a slightly denser consistency compared to my usual sourdough loaves. A notable nutty flavour also emerged, which I really like. This marks my third attempt, and this time, I incorporated toasted sunflower seeds into the mix, inspired by Foodgeek‘s method. Take a look at the airy structure of my bread:
My compassionate neurosurgeon allowed me to leave the hospital once I met the three criteria he had set:
- The ability to get out of my bed and walk steadily in the hallway.
- The capability to go down to the hospital’s canteen and enjoy a meal there.
- The capacity to shower independently in the bathroom.
To assure him that I no longer required 24-hour supervision from a caretaker, I presented him with a freshly baked sourdough loaf as a gesture of gratitude during my visit to his clinic for suture removal. Unlike the rye version, I have been regularly making this bread for the past two years, following Alexandra‘s recipe, except submitting 50 grams of bread flour with wheat flour. I am confident that it won’t go wrong.
“It is still warm!” my neurosurgeon, who touched the bag I handed to him, exclaimed.
