I am not a big fan of that kind of galettes — rustic looking flat cakes stuffed with whatever. This one is the first I’ve ever made, and the reason it made me curious was a combination of fish and rye. The origins of rustic rye pie with fish, I believe, come from Northen Europe. Kalakukko is a good example. My friend’s recipe inspired me, but the amount of vegetable oil in the dough forced me to go through several rye crust recipes available online just to see what else is out there. There were plenty and all of them overloaded with fat. One, in particular, made me almost give up my search for the low-fat version. It was a very tempting flaky rye crust made with tons of butter using the same method as for the flaky Pâte Brisée. But then I remembered my recently discovered The-Best-Ever dough. I tried using the same method for the rye and wheat mix of flours, and it worked! Again.
This recipe is based on Crystal Rye Malt by Simpsons and rye sourdough starter. Flavor complexity of this drink is somewhat in the middle between kvass made of regular rye bread and special kvass bread. Filtering the extract is a bit challenging, but other than that the recipe is pretty simple and straightforward. Since crystal rye malt is non-diastatic, we need to add sugar to the extract. This batch was the least active of all I’ve made so far.
This recipe is based on Rye Liquid Malt Extract by Briess and rye sourdough starter. Makes pretty decent highly carbonated but light every-day drink.
This kvass recipe is based on Kvass Bread and homemade rye sourdough starter.