As the first rye bread, I was pretty disappointed by the fact that there isn't any caraway seeds ( the thing that gives rye bread its rye taste) and a lot of fennel seeds ( the things that have an overpowering licorice taste) in this bread. So it tastes less like an actual rye bread and more like a sweet licorice bread. There was a lot of molasses in this bread, including the molasses brushed on the tops, giving them that shiny look. Because of the two different sizes of bread and pans, I had to put each bread on a separate level in the oven. I also forgot to put it on convection heating, so the top loaf was cooked perfectly while the bottom loaf was scorched a bit.
These very hard loaves tasted pretty overpowering. They went really well with some cheese, but I'm not sure if I could ever eat two whole loaves of this bread. Regular rye bread is easy to make sandwiches and stuff out of, but this isn't really some sandwich bread. A lot of these future rye breads take starters and sour to be made a few days in advance, so hopefully we're going to start getting into the crazy stuff soon.
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