I am not a big fan of that kind of galettes — rustic looking flat cakes stuffed with whatever. This one was 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 to experiment with several rye crust recipes available online to see what’s out there. One, in particular, became my favorite — a crust made with butter using the same method as for the flaky Pâte Brisée. The heirloom Wren Abruzzi rye flour and good tasting butter create an exceptionally flavorful dough that pairs well with many toppings, savory and sweet.
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.