This final rye bread definitely did not disappoint! Is turned out a lot like the heavy sour rye, which I loved, but a bit softer. At the beginning of the recipe you're supposed to take slices of old loaves of bread, soak them in water for a little, squeeze them out and then throw them in the mixing bowl. You also use some of that awesome rye sour I used in the heavy sour rye bread. I also put a bunch of extra caraway seeds when I was making this one. I halved the recipe and it still made a giant loaf of bread. I'm not complaining though, because this bread is awesome. It's got a great crust and look to it, the flavor is wonderful (really sour and loaded with caraway) and it's nice and soft in the middle. This bread has already proven itself as incredible toast, and I can't wait to make a sandwich with it. I'm really holding myself back by not eating the whole loaf tonight.
Rye breads have really grown on me over the past however many days. I wasn't a big fan, but now I'm a huge fan. Making them was a pain in the ass sometimes because the dough is just insanely sticky and requires an immense amount of patience and work. This is probably a good thing however, because we're just getting started. We have so many more breads to get through, and barley breads are next.
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