Where I live in South Australia we are very lucky to have fantastic local growers and suppliers of local grains and local flours. However, in saying that, I did have difficulty in getting these great whole grains at local stores. ( different story for a different day ). Anyway!!! :-)
I followed the recipe as best as I could except that I dont have alcohol in my home as I dont drink. Last week at work during friday afternoon drinks when asked if I would like a coca cola, (they know I dont drink alcohol) I suggested that "I would like 200grams of white wine". The general chit chat around the room stopped, the room was suddenly quiet. They were all curious "why this 'teetotaller' was now asking for alcohol". I didnt really want to tell them what I wanted it for... I didnt want to 'fess up'. My colleagues and friends obviously know me very well and they asked me ... "what?? are you planning on cooking with it?" So.. I coyly replied .. "I need to soak rye grain for my bread this weekend" ... hmmm!! Not a good result.
'Long story short'.... I followed Dan's suggestion and replaced the wine with yogurt.
My home mill came into play to grind whole wheat and whole rye grains for the rye flour and the wholemeal flour that was required in this recipe.
Result:- The taste is delicious. The crumb is light and the cooked grains are really nice.
I'm really looking forward to eating these with pasta for dinner.
I will definitely bake these again.
Of course I must finish by saying "Thank you Dan" for this really nice recipe.