The best thing about this book is that every bread I make is amazing. We're about a third of the way through white breads too, which means we're one step closer to all of the crazy stuff. I've already done a lot of new things in these 10 days, and making this loaf is no exception. I didn't even know what caraway seeds were until I had to run to the store to buy some. I instantly recognized the scent and taste as soon I got them out.
Caraway is what gives rye bread it's unique taste. This recipe also had the addition of some tasty orange zest, which gave the loaf a step up from tasting just like a basic rye bread. This loaf was pretty small (7 X 3) and baked for a little longer to give it a good strong crust on it. I immediately sliced some up and broiled it and it was delicious.
Half of the loaf is gone already, which is a testament to how easy is it to snack on. There was about 3 hours total of rising, which is a on the heavy side, but I would definitely make this bread again. I'll be baking a ton of rye breads in a couple weeks and I can't wait to see how this stacks against it.
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