There’s something truly special about baking fresh milled rye bread at home. Using whole rye berries that we mill ourselves brings out a deep, earthy flavor and a hearty texture you just can’t get from store-bought flour. This bread connects us to traditional baking methods while filling our kitchen with an irresistible aroma.
Rye bread has roots in Northern and Eastern Europe where it’s been a staple for centuries. Its dense crumb and slightly tangy taste make it perfect for everything from simple buttered slices to robust sandwiches. By milling our own rye flour, we control the freshness and nutrition, making each loaf wholesome and flavorful.
Ingredients
To craft our Fresh Milled Rye Bread with remarkable authenticity and flavor, we start with carefully selected ingredients that highlight the rye’s natural character. Precision in measuring and preparation ensures a perfectly balanced loaf every time.
Dry Ingredients
- 2 ½ cups fresh milled rye flour (from whole rye berries)
- 1 cup bread flour (for structure and elasticity)
- 1 ½ teaspoons sea salt (for enhanced flavor)
- 1 tablespoon caraway seeds (optional, for traditional earthy notes)
- 1 tablespoon dry active yeast (for natural leavening)
Wet Ingredients
- 1 ½ cups warm water (105°F–110°F, optimal for yeast activation)
- 2 tablespoons dark rye malt syrup (or molasses, to deepen color and flavor)
- 1 tablespoon olive oil (to improve crumb softness and shelf life)
Optional Add-ins
To personalize our Fresh Milled Rye Bread, we can include:
- 2 tablespoons sunflower seeds (for crunch and earthiness)
- ¼ cup chopped walnuts (to add texture and nutty undertones)
- 1 tablespoon flaxseeds (for additional fiber and subtle nuttiness)
- A few sprigs of fresh rosemary (finely chopped for aromatic complexity)
| Ingredient Category | Quantity | Purpose |
|---|---|---|
| Rye Flour | 2 ½ cups | Base flour, hearty flavor |
| Bread Flour | 1 cup | Structure, gluten support |
| Salt | 1 ½ teaspoons | Enhances flavor |
| Caraway Seeds | 1 tablespoon (optional) | Traditional rye aroma |
| Yeast | 1 tablespoon | Leavening agent |
| Warm Water | 1 ½ cups (105°F–110°F) | Activates yeast |
| Rye Malt Syrup | 2 tablespoons | Color, subtle sweetness |
| Olive Oil | 1 tablespoon | Softens crumb, shelf life |
| Sunflower Seeds | 2 tablespoons (optional) | Crunchy texture |
| Walnuts | ¼ cup (optional) | Adds texture, nutty flavor |
| Flaxseeds | 1 tablespoon (optional) | Fiber and nuttiness |
| Fresh Rosemary | Few sprigs, finely chopped | Aromatic herb addition |
Using these ingredients gives us total control over the freshness and authenticity of our bread. Each plays a crucial role in delivering the distinctive deep, earthy flavor that only fresh milled rye can provide.
Equipment Needed
To bake our Fresh Milled Rye Bread to perfection, having the right equipment is essential. Each tool helps us handle the unique texture of rye dough and achieve that characteristic dense crumb and rich flavor.
Essential Milling Equipment
- Grain Mill: For milling fresh rye berries into flour. A burr grinder mill with adjustable settings works best for achieving a consistent, finely milled rye flour essential for the bread’s authentic taste and texture.
- Measuring Cups and Spoons: For accurate measuring of dry and wet ingredients to maintain balance in the dough.
Mixing and Kneading Tools
- Large Mixing Bowl: A sturdy, non-reactive bowl (glass or stainless steel) provides ample space to combine rye flour, bread flour, yeast, and other ingredients without spilling.
- Dough Scraper: Ideal for mixing and handling sticky rye dough, ensuring all ingredients are fully incorporated and for easier bowl scraping.
- Stand Mixer with Dough Hook (Optional): Rye dough is denser and stickier than wheat dough. A mixer helps to knead the dough evenly with less effort.
Baking Essentials
- Proofing Basket (Banneton): Helps the dough maintain its shape during the final rise, improving the bread’s structure and crust.
- Dutch Oven or Heavy-Duty Baking Stone: For baking, a covered Dutch oven mimics steam ovens creating a crispy crust, while a baking stone ensures even heat distribution.
- Oven Thermometer: Accuracy in temperature is vital—especially with rye bread which demands specific baking conditions to avoid dryness or undercooking.
Additional Must-Haves
- Clean Kitchen Towels or Plastic Wrap: To cover the dough during resting and proofing, preventing it from drying out.
- Cooling Rack: To cool the bread completely after baking to maintain the crust’s texture and avoid sogginess.
| Equipment | Purpose | Notes |
|---|---|---|
| Grain Mill | Freshly milling rye berries into flour | Adjustable grind settings preferred |
| Measuring Cups & Spoons | Precise ingredient measurement | Essential for consistency |
| Large Mixing Bowl | Mixing ingredients | Non-reactive materials preferred |
| Dough Scraper | Handling and mixing sticky dough | Prevents dough waste |
| Stand Mixer/Dough Hook | Kneading heavy rye dough (optional) | Saves time and effort |
| Proofing Basket (Banneton) | Supporting dough shape during rise | Provides structure and shape |
| Dutch Oven/Baking Stone | Creates ideal crust and even baking | Covered baking retains steam |
| Oven Thermometer | Monitors baking temperature | Ensures precise baking |
| Kitchen Towels/Plastic Wrap | Protects dough during resting | Prevents drying |
| Cooling Rack | Cooling baked bread evenly | Maintains crumb and crust quality |
Equipped with these tools, we can master the specific demands of fresh milled rye bread crafting a loaf that embodies tradition and robust flavor.
Preparation
To create our Fresh Milled Rye Bread, preparation starts with properly handling the rye berries. This step is critical to unlock the full potential of the fresh milled rye’s flavor and texture.
Preparing the Rye Berries for Milling
Before milling, we inspect the rye berries carefully to ensure quality. We sort through them to remove any debris, damaged grains, or stones. Next, we rinse the berries under cold water to eliminate dust and impurities. After rinsing, we spread them out on a clean kitchen towel or tray and let them dry completely. This drying process is essential because milling moist berries can result in uneven flour texture and may damage the grain mill.
Key points for preparing rye berries:
- Inspect and remove foreign objects or damaged grains
- Rinse with cold water thoroughly
- Dry completely before milling (air-dry or use low oven heat if needed)
Milling the Rye Berries
Once the rye berries are dry, we set up our grain mill for milling. We recommend using a stone burr mill or high-quality electric grain mill calibrated specifically for rye. Rye is softer than wheat, so it requires careful adjustment to achieve a fine but not overly powdery flour.
Steps for milling:
- Adjust the mill settings to a medium-fine grind for a balanced texture.
- Slowly feed the rye berries into the mill hopper, ensuring consistent flow.
- Collect the freshly milled rye flour in a clean bowl.
- Sift the flour lightly if a finer texture is preferred, reserving coarser bran for added rustic texture.
Maintaining the right temperature during milling is important. Milling too fast can heat the grains, which degrades flavor and nutrients. We keep the mill speed moderate to preserve the warm, earthy aroma unique to *fresh milled rye.
| Rye Berry Preparation & Milling Checklist | Details |
|---|---|
| Sorting | Remove debris and damaged grains |
| Rinsing | Cold water rinse |
| Drying | Air-dry or use low heat drying |
| Mill Type | Stone burr or electric grain mill |
| Grind Setting | Medium-fine for balanced texture |
| Temperature Control | Moderate milling speed to avoid heat buildup |
“Milling your own rye flour unlocks the true essence of rye bread—earthy flavor, wholesome nutrition, and a rustic crumb that store-bought flour can never match.”
With our rye berries prepped and milled, we establish a strong foundation for the hearty, flavorful Fresh Milled Rye Bread that follows.
Making the Dough
We begin the process of crafting our Fresh Milled Rye Bread by carefully combining ingredients and mastering the dough’s unique handling requirements. Achieving the perfect balance and texture in rye dough sets the foundation for a hearty, flavorful loaf.
Mixing the Dough
Start by dissolving the dry active yeast in warm water (about 100°F/38°C) to activate it fully and promote optimal rise. In a large mixing bowl, combine the fresh milled rye flour, bread flour, sea salt, and optional caraway seeds for authentic flavor.
Next, create a well in the flour mixture and gradually add the yeast mixture, dark rye malt syrup, and olive oil. Stir the ingredients together using a wooden spoon or dough scraper until incorporated into a sticky, cohesive mass. The rye flour’s high fiber content absorbs a significant amount of liquid, which creates a dense and moist dough unlike wheat-based bread dough.
“Tip: The dough will feel tacky and wet. This is normal for rye breads due to rye’s lower gluten content and higher enzymes.”
| Ingredient | Measurement | Notes |
|---|---|---|
| Fresh milled rye flour | 3 cups (360g) | Medium-fine grind |
| Bread flour | 1 ½ cups (180g) | Adds structure |
| Sea salt | 1 ½ tsp | Enhances flavor |
| Caraway seeds | 1 tbsp | Optional, for traditional taste |
| Warm water | 1 ½ cups (360ml) | 100°F / 38°C for yeast activation |
| Dark rye malt syrup | 2 tbsp | Adds sweetness, deep flavor |
| Olive oil | 1 tbsp | Adds moisture and richness |
| Dry active yeast | 2 tsp | For leavening |
Kneading Techniques for Rye Bread
Kneading rye dough is distinct from wheat dough. Because rye contains less gluten, developing the dough requires a gentler approach. We use a dough scraper or our hands to fold and press the dough, avoiding overworking it.
- Lightly flour your work surface to prevent sticking.
- Transfer the sticky dough and gently stretch it out.
- Fold the dough over itself and press firmly but softly.
- Turn the dough and repeat folding for about 5 to 7 minutes.
- Stop kneading when the dough forms a cohesive ball but remains tacky.
“Remember: Over-kneading rye dough breaks down the delicate starch networks causing a gummy crumb texture.”
If using a stand mixer with a dough hook, knead on medium speed for 4 to 5 minutes, monitoring texture closely to avoid overworking.
Our hands’ warmth and careful touch help preserve the integrity of the rye flour, ensuring our loaf rises properly while retaining its characteristic dense crumb and earthy aroma.
First Rise
The First Rise is a crucial stage in our Fresh Milled Rye Bread journey. This step allows the dough to develop vital flavor while gaining volume despite rye’s naturally dense texture.
How to Properly Proof Rye Dough
Proofing rye dough requires precision since rye’s lower gluten and higher fiber content affect its behavior. Here’s how we ensure a perfect First Rise every time:
- Cover the Dough
Gently place a clean, damp kitchen towel or lightly oiled plastic wrap over the dough. This retains moisture, preventing a dry crust that restricts expansion.
- Ideal Temperature
Place the dough in a warm, draft-free area between 75°F to 80°F (24°C to 27°C). Rye dough thrives in this temperature range to activate yeast without accelerating fermentation.
- Timing
Expect the dough to rise for approximately 1 to 2 hours, depending on ambient conditions. Unlike wheat dough, rye dough does not double in size but should become noticeably puffier and slightly domed.
- Signs of Proper Proofing
Press a wet finger gently into the dough’s surface:
- If the indentation springs back slowly and partially remains, the dough is ready for shaping.
- If it bounces back quickly, it needs more time.
- If it remains fully depressed, the dough may be over-proofed.
| Proofing Parameter | Recommendation | Notes |
|---|---|---|
| Temperature | 75°F to 80°F (24°C to 27°C) | Use a proofing box or warm spot in kitchen |
| Duration | 1 to 2 hours | Observe dough changes rather than rely on time |
| Coverage | Damp towel or oiled plastic | Prevents drying and cracking on dough surface |
| Dough Response Test | Wet finger indentation | Confirms readiness to proceed to the next step |
“Patience during the first rise cultivates the deep earthy flavor and denser crumb that define authentic rye bread.”
By mastering these proofing guidelines, we preserve the integrity of our fresh milled rye dough, paving the way to a richly flavored and well-textured loaf.
Shaping the Loaf
Once our dough has completed its first rise, the next vital step is shaping the loaf. This stage determines the bread’s final structure and crumb density, essential for the distinctive charm of our fresh milled rye bread.
Step 1: Prepare Your Work Surface
Lightly flour a clean surface using a small dusting of bread flour. Avoid rye flour here since it tends to be sticky. The flour prevents the dough from adhering excessively while preserving moisture inside.
Step 2: Transfer and Deflate
Gently transfer the dough from the mixing bowl onto the floured surface. Use minimal pressure to deflate the dough, liberating large air pockets without damaging the delicate gluten network that formed during the first rise.
Step 3: Form the Shape
For traditional rye bread, we recommend shaping into a rounded boule or an elongated batard. Use your hands to fold the dough edges inward, creating surface tension. Then, gently rotate the dough while tucking under the edges, tightening the surface. This tension helps the dough hold its shape and promotes an even crumb.
Step 4: Use a Proofing Basket
Transfer the shaped dough into a well-floured proofing basket (banneton). Flour the basket generously with rye or rice flour to prevent sticking. The basket supports the dough during the final rise, encouraging an attractive shape and a fine crumb pattern.
Step 5: Cover and Rest
Cover the dough loosely with a damp kitchen towel or plastic wrap. Let it rest for the second rise, typically 60 to 90 minutes at around 75°F to 80°F. During this time dough volume increases and texture sets for baking.
“Shaping rye dough is a gentle art — we handle it lightly, respecting its delicate fibers and high moisture content to preserve that signature dense yet moist crumb.”
Rye Dough Shaping Tips
| Action | Purpose | Key Details |
|---|---|---|
| Light dusting flour | Prevent sticking without drying the dough | Use bread flour only |
| Gentle deflation | Release large air pockets while maintaining structure | Avoid harsh kneading |
| Folding and tension | Shape loaf and strengthen outer layer | Create tight surface tension |
| Proofing basket prep | Provide shape support during final proof | Flour basket well to prevent sticking |
| Covered resting | Maintain moisture and allow dough to rise | Use damp towel or plastic wrap |
Using these steps we ensure that our fresh milled rye bread will develop its characteristic dense crumb and distinctive crust while maintaining the rustic, earthy essence that defines an authentic rye loaf.
Second Rise
After carefully shaping the dough and placing it into the proofing basket, we proceed to the critical Second Rise. This stage allows the dough to relax and develop its final volume and flavor before baking. Because fresh milled rye bread dough contains less gluten and more moisture, it requires gentle handling and specific conditions during this rise.
Steps for the Second Rise:
- Cover the dough: Loosely cover the proofing basket with a clean, lightly floured kitchen towel or plastic wrap to prevent the dough from drying out while allowing some airflow.
- Choose the right environment: Place the dough in a warm, draft-free spot at around 75°F to 78°F (24°C to 26°C). Rye dough is sensitive to temperature fluctuations, so maintaining consistent warmth is crucial.
- Timing: Allow the dough to rise for 45 to 60 minutes. It should increase noticeably in size but not double like wheat dough. We want a slight puffiness that retains a gentle bounce when touched.
- Perform the “poke test”: Gently press the dough with a wet finger. If the indentation slowly springs back but remains visible, it’s ready for baking. If it springs back too quickly, allow a few more minutes. If it collapses, the dough has over-proofed.
Summary of Second Rise Conditions
| Step | Details |
|---|---|
| Covering | Floured towel or plastic wrap |
| Temperature | 75°F to 78°F (24°C to 26°C) |
| Duration | 45 to 60 minutes |
| Readiness Check | Wet finger poke test: slight spring back |
“The second rise is crucial for developing the distinct dense crumb and robust flavor from our fresh milled rye dough.”
Maintaining the dough’s moisture and gentle structure during this stage ensures our fresh milled rye bread offers the iconic earthy taste and moist texture, setting it apart from commercial loaves. Once this second rise is complete, we are ready to transfer the dough to our preheated Dutch oven or baking surface for baking, locking in all that deep flavor and texture.
Baking Instructions
Baking fresh milled rye bread requires precise oven preparation and careful timing to capture the authentic dense crumb and deep, earthy flavors unique to rye. Following these steps will help us achieve a perfectly baked loaf every time.
Oven Setup
We always begin by preheating our oven to 450°F (232°C) to ensure it reaches the ideal baking temperature. For the best crust development and even heat distribution, we use a Dutch oven or baking stone. Here is how we prepare:
- Place the Dutch oven with its lid inside the oven during preheating to get it thoroughly hot.
- If using a baking stone, position it on the middle rack and preheat the oven fully.
- Use an oven thermometer to verify an accurate and consistent temperature.
- Just before baking, score the loaf with a sharp blade to allow controlled expansion.
- Carefully transfer the shaped dough into the Dutch oven or onto the baking stone.
Tip: The closed Dutch oven traps steam during the first part of baking, creating a crispy crust unique to fresh milled rye bread.
Baking Times and Temperatures
Baking times and temperatures are crucial for achieving the perfect dense crumb and earthy aroma. We follow a two-stage baking process:
| Stage | Temperature | Duration | Notes |
|---|---|---|---|
| Initial Bake (with lid) | 450°F (232°C) | 20 minutes | Retains steam for crust formation |
| Final Bake (lid off) | 425°F (218°C) | 25-30 minutes | Develops deep color and finished crust |
After the initial 20 minutes with the Dutch oven lid on, we remove the lid to allow the crust to brown fully. Total baking time ranges from 45 to 50 minutes. The loaf is done when:
- The crust is a rich deep brown.
- It sounds hollow when tapped on the bottom.
- The internal temperature reaches 200°F (93°C).
We then cool the bread on a wire rack for at least one hour to allow the crumb to set properly before slicing.
“Patience in baking yields the richest flavor and texture,” and with these precise baking instructions, our fresh milled rye bread consistently delivers a robust and satisfying loaf.
Cooling and Storing the Bread
Once our Fresh Milled Rye Bread comes out of the oven, proper cooling and storing are essential steps to preserve its characteristic dense crumb, earthy flavor, and moist texture.
Cooling the Bread
- Transfer the bread immediately from the Dutch oven or baking stone onto a wire cooling rack. This allows air to circulate evenly around the loaf, preventing moisture buildup on the crust.
- Let the bread cool completely for at least 1 hour before slicing. Cutting too soon releases steam causing a gummy crumb and diminishes the bread’s distinct texture.
- During cooling, the internal temperature continues to stabilize; the bread reaches its perfect texture and flavor when its internal temp settles around 200°F (93°C).
“Patience during cooling enhances the rye’s dense structure and deep flavor—much like the baking process itself.”
Storing the Bread
To maintain our bread’s freshness and integrity over time, follow these storage guidelines:
| Storage Method | Description | Duration | Notes |
|---|---|---|---|
| Room Temperature | Wrap loaf in a clean linen or cotton towel; store in a bread box or paper bag. | Up to 3 days | Helps maintain crust crispness; avoid plastic to prevent sogginess |
| Refrigeration | Use only if storing beyond 3 days; wrap in plastic tightly. | Up to 1 week | Refrigeration can dry bread; reheat before serving to restore texture |
| Freezing | Slice loaf first; wrap slices in plastic wrap then foil or place in freezer bag. | Up to 3 months | Thaw at room temperature; toast or warm before eating for best results |
Tips for Optimal Freshness
- Avoid storing fresh milled rye bread in airtight containers at room temperature, as excess moisture softens the crust and increases mold risk.
- If crust softening is unavoidable, reheat the bread in a preheated 350°F (175°C) oven for 5–10 minutes to refresh the crust crispness.
- Freezing in individual slices makes it easy to thaw only what we need, reducing waste and preserving the bread’s flavor.
By following these cooling and storing techniques, we ensure that our loaves retain the authentic rustic character and nutrient-rich goodness unique to freshly milled rye bread.
Tips for Perfect Fresh Milled Rye Bread
Mastering the art of baking fresh milled rye bread involves attention to several key details. Incorporating these tips will help us achieve the perfect balance of texture, flavor, and crust every time.
1. Use Properly Milled Rye Flour
- Mill rye berries to a medium-fine grind to maintain optimal texture and nutrient retention.
- Avoid overheating the grains during milling; this preserves the deep, earthy flavor and freshness.
- If we mill too coarse, the crumb may become too dense and heavy; too fine, and the dough loses its rustic character.
2. Handle Rye Dough Gently
- Rye dough differs from wheat dough by being stickier and more delicate.
- Use a gentle kneading technique—either hand-knead slowly or use a stand mixer on low speed just until ingredients are combined.
- Over-kneading can lead to a gummy texture and reduced volume.
3. Perfect the Proofing Conditions
The proofing stage significantly impacts the rise and flavor development of our rye bread.
| Parameter | Optimal Range | Notes |
|---|---|---|
| Temperature | 75°F to 80°F (24°C to 27°C) | Warm but not hot to activate yeast effectively without killing it. |
| Duration | 1 to 2 hours (First Rise) | Look for dough to roughly double in size. |
| Second Rise Duration | 45 to 60 minutes | Dough should slightly spring back on poke test. |
“The poke test is our best indicator of readiness—if the indentation springs back slowly leaving a slight impression, the dough is ready for baking.”
4. Maintain Proper Hydration Balance
- Rye flour absorbs more water than wheat flour, leading to a tacky and moist dough.
- Use precise measurements of water as indicated in the recipe; too little water results in a dry dense crumb, too much causes a sticky unmanageable dough.
- We recommend starting with room temperature water and adjusting slightly based on humidity and rye flour freshness.
5. Use a Dutch Oven or Baking Stone for Optimal Crust
- Preheat the oven to 450°F (232°C) with your Dutch oven or stone inside for even heat distribution.
- Baking with the lid on traps steam that promotes a crispy yet tender crust.
- Remove the lid after 20 minutes and bake for an additional 25 to 30 minutes to develop a rich, dark crust.
6. Check Internal Temperature for Doneness
- Use a reliable kitchen thermometer.
- The loaf is done when it reaches an internal temperature of 200°F (93°C).
- This ensures the dense crumb is fully baked without over-drying.
7. Cool Properly Before Slicing
- Cool the bread on a wire rack for at least one hour to allow moisture to redistribute.
- Cutting too soon results in a gummy and underdeveloped crumb.
- Cover loosely with a cloth during cooling to avoid drying out the crust.
By following these detailed tips and carefully managing each step, we ensure fresh milled rye bread that boasts a rich, earthy flavor, a moist dense crumb, and a crusty exterior reflective of traditional Northern and Eastern European rye breads.
Conclusion
Baking fresh milled rye bread connects us to a rich tradition while delivering unmatched flavor and nutrition. The process may require patience and care but the results—a dense crumb, earthy aroma, and crispy crust—are well worth it.
With the right ingredients, equipment, and techniques, we can create loaves that stand apart from anything store-bought. Every step, from milling rye berries to the final bake, contributes to a wholesome and deeply satisfying bread.
Embracing this craft not only enhances our baking skills but also brings a comforting, rustic touch to our kitchen. Let’s continue exploring and perfecting this timeless recipe together.
Frequently Asked Questions
What makes fresh milled rye bread different from store-bought rye bread?
Fresh milled rye bread uses whole rye berries milled at home, preserving freshness, nutrients, and flavor. It offers a deep, earthy taste and dense texture that commercial rye breads often lack.
Why should I mill my own rye flour for baking?
Milling rye flour at home ensures maximum freshness and nutrition, unlocking richer flavor and a hearty crumb. It also allows control over grind texture for optimal dough consistency.
What equipment do I need to bake fresh milled rye bread?
You need a grain mill for rye berries, measuring tools, a large mixing bowl, dough scraper, optional stand mixer with dough hook, proofing basket, Dutch oven or baking stone, oven thermometer, and kitchen towels or plastic wrap.
How do I prepare rye berries before milling?
Inspect the berries for debris, rinse thoroughly, and dry completely. Proper cleaning and drying enhance flavor and prevent contamination in the flour.
What is the ideal rye flour grind for baking?
A medium-fine grind using a stone burr or quality electric mill is ideal, preserving nutrients and providing a texture that retains moisture without making dough overly dense.
How should I handle and knead rye dough?
Rye dough is tacky and moist due to low gluten. Knead gently by hand or with a dough hook, avoiding over-kneading to prevent a gummy texture and maintain proper crumb.
How long and at what temperature should I proof rye dough?
Proof rye dough between 75°F and 80°F for 1 to 2 hours during the first rise, and 45 to 60 minutes for the second rise. Use gentle tests like the wet finger indentation and poke test for readiness.
What is the best way to shape rye bread dough?
Gently deflate the dough on a floured surface, shape into a boule or batard, and place it in a proofing basket for the second rise. Handle carefully to preserve moisture and structure.
How do I bake fresh milled rye bread properly?
Preheat the oven to 450°F with a Dutch oven or baking stone. Bake with the lid on for 20 minutes, then uncovered for 25-30 minutes. The bread is done when it’s brown, sounds hollow, and reaches 200°F internally.
How should I cool and store fresh milled rye bread?
Cool completely on a wire rack for at least one hour to avoid gummy crumb. Store wrapped in a linen towel at room temperature for up to 3 days, refrigerate for longer, or freeze for extended storage.