Roggenbrot

German for rye bread.

Here's the latest, out of the oven yesterday.

It's every bit as heavy as it looks.  There is NO air in this bread.  This loaf was about 8" by 4" and clocked in at around 5 pounds.

The flavor is amazingly complex and full.  It was my first trial as I hope to dial in the baking process and have it fairly refined by Christmas time.

I've taken a liking to rye breads lately since they have an extra depth of flavor that wheat breads often lack.  Sure, whole wheat is wonderful, but sometimes it's just a little too...light.  With the exception of an old loaf of bread that I chopped up and put in, which contained a little bit of wheat, this bread is all rye - mashed rye flour, rye sourdough starter and rye berries.  Yummy, yummy, yummy.

Tomorrow night's dinner: smoked salmon with capers, red onions and cream cheese on the above bread with a nice side salad.

That is all! As you were!