Rye

I tried my hand at making rye bread yesterday. The bread turned out really well. I used the recipe from Smitten Kitchen and followed it exactly. I’ll make it the same next time, all except I’ll not form it into the large round loaf as the directions say. I didn’t mind it — except that the finished loaf is so large that a bread knife the length of a saber is needed to slice the thing. So, next time, I’ll make either 2 smaller round loaves or maybe an oblong batard.

We shall see. Oh, and one more thing about the rye besides the taste — which was excellent, by the way — it has carraway seeds. It is dark instead of white.

What does that mean for this mom of some picky folks?

More for me. Wonderful.