RiversideLen
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Thanks BA & Navlys. I didn't use caraway seeds, so it doesn't have that classic flavor but still it tastes pretty good. The texture is good and has some chew to it. It's good toasted or grilled. The problem with my rye bread is that it doesn't stay fresh as long as some other breads, probably because it uses water instead of milk, so I have to hurry up and eat it, a task that I'm well suited for.
That was lunch, grilled cheddar and turkey.
Today I made a loaf of Rye Bread. It's the recipe I have posted here except I used molasses instead of honey and subbed 3 ounces of semolina for an equal amount of bread flour.
It's fresh out of the oven so I haven't sliced into it yet.
I roasted a pork tenderloin and used it in a stir fry. The stir fry had fresh green beans, kale, carrot and celery.
