It has been about five weeks since I've posted anything. I've still been baking, but I just haven't made it back to the blog. Unfortunately, that means I'm writing from rapidly fading memories. So I'll keep these next few entries short. This is a heavy, dense bread. You often hear the expression "sandwich rye." Then, by extension, this must be a cracker rye. This certainly isn't a bread I'd use to make sandwiches, but it is quite appropriate to eat with cheese or deli meats, very much the way you would use a cracker. In generally, these heavy 100% ryes don't work well for me, but this one came out quite well. This was something of a surprise.
I've made Hamelman's version of this. I preferred this one, but, considering my track record with ryes, I may not be being fair to Hamelman.
Overall, a pleasant loaf (and a pleasant surprise.)
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