I love rye bread. The earthy flavor is a wonderful pairing for our homemade strawberry jam for a wholesome breakfast. I also like to top a lightly toasted slice of rye with herbed, salted butter and a paper-thin slice of radish fresh from the garden.
I have made several loaves of rye bread, but I was never able to perfect the texture. While the loaves had great flavor, the were much more dense than I hoped for. Thanks to our Bread Baker’s Series collaboration with Kitchen Kneads, I may have just found the recipe that can help me make a perfect loaf of rye.
I can’t wait to bake up one of these lovely looking loaves in our farmhouse kitchen. The photo that accompanies the recipe displays exactly the type of texture I was striving for. Dawn specifically mentions that this loaf is soft and “incredibly moist”.
This recipe is moving to the top of my menu to do list. I hope that you’ll visit Kitchen Kneads to get the recipe so that you can try it along with me. While you’re there, you ‘ll learn a few interesting nutrition facts about rye bread. Here’s a hint: rye bread isn’t just delicious, it’s also packed with nutrition.
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