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I love rye bread. I have buttered rye toast almost everyday for breakfast. Pretty boring, huh? Peach does, too -- like mother, like daughter.
So, when I bought a box of organic rye flour a few weeks ago, I really wanted to find a good reliable rye bread recipe. On Thursday, I made a batch of this recipe that I found at allrecipes.com. Good stuff. I halved the recipe because, one, I wasn't sure I would like it and didn't want to waste ingredients, and, two, we can only eat so much bread before it goes stale.
I made the bread in rounds -- I like rounds for dinner, but they have their drawbacks when toasting. It had a really good texture, firm, but not dry. Flavorful, but not too sweet. The rye flavor was not quite as strong as I like it -- maybe more caraway next time, and I may play around with the rye to white ratio. I'm going to try it again this week.
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