|Stages:||Sponge, Scald, Final dough|
|Start to Finish:||10-12 hours|
|Hands-on Time:||25-30 minutes|
|Yield:||One 2¼ lb./1.0 kg loaf|
Not so long ago, the food reporter from a South Carolina newspaper asked if I’d ever worked with Seashore rye. Actually, until that moment, I’d never even heard of it, but immediately went online and did some research. It turns out that this heirloom grain, which had been introduced into South Carolina, Georgia and northern Florida during the 1830s, was believed to be extinct. However, a food detective at Clemson University discovered a single stand of the grain on a family farm on Edisto Island, South Carolina, where it had been used for generations as windbreak between the tomato fields.