I decided to bake some more rye bread today.

This time I tried a different recipe.

I really liked the dark one I made last weekend, but my husband is not sure if it is for everyone because it has unique and strong flavors with molasses and caraway.

So this time I looked for a recipe that does not call for those ingredients but a much simpler one.

I used Dutch oven pots, and that definitely helped create the beautiful look.

This is a much more straight-forward bread with basic ingredients.

You can definitely taste the “earthy” flavor in it.

And of course, I had to bake this version again too.

I cut the recipe into half this time because each loaf was quite big last time I made it.

I made some extra this time so that I could share them with family.

Yes, it takes time to grind it into flour.

Yes, the kitchen gets messy and dusty.

But when you put more effort into the process, you definitely have greater appreciation for the resulting food.

I baked these beautiful loaves of rye bread today.

These are a bit special because the rye used for the bread came directly from my brother-in-law’s farm.

Many members of the family came and participated in the harvesting process yesterday.

It was a hot, but beautiful day.

I used my food processor to grind it to make flour.

It was a long tedious job, but it worked.

I made two loaves.

This one was baked in a pan.

This one, without a pan.

They turned out absolutely delicious!!

This was the best rye bread I’ve ever had!

It’s so soft and flavorful.

And you can certainly taste the rye.

Good when warm just out of the oven.

And good when toasted.

I’m so excited about continuing to experiment with the rye.

These rustic rolls are made of interesting ingredients.

The main ones are tofu and oatmeal!

This bread is popular as a “diet” food in Japan, but I liked them simply because they were tasty.

I added dried Italian herbs, which made the kitchen smell so good while baking.

I loved eating them with vegan butter when they were still hot out of the oven!