I have a three to five page paper about a current controversy in gifted education due on Friday. So that meant it was the perfect time to try my hand at a new bread recipe.
Swedish Rye Bread
In any case, it tastes wonderful and reminds me of the breakfasts we ate on our honeymoon. It’s heavy, dense, and the molasses and fennel gives it great depth of flavor. So even if it’s not perfect, it’s really great.
And while I was kneading, I decided my position on the controversy. So I guess making the bread was worth it.