Rye
flour isn't very glutinous and the dough is bound to remain sticky, but that's
how it should be — the
coarser the
flour, the softer the dough, as Onerva Niilola explained in Kolmonen's book.
I used 1 3/4 C Sprouted Spelt
Flour, 1/2 C honey to replace all sugar, browned butter, 1/2 C raw cocoa powder, 1/2 tsp vanilla, 1/2 tsp almond extract and replaced buttermilk with raw soured milk... pre-bake, topped with
coarse Celtic Sea Salt and handful of uber dark chocolate chips ~ cus that is just
how I do things... EXCELLENT!