Swedish Rye Bread

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

Cut

I think it could use a few more minutes in the oven. Good Man disagrees and thinks it’s perfect as it. And it rose (really! It did!) but there are not any visible yeast bubbles in the bread. I may have kneaded too much flour in.

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.