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.
