In an effort to make good on some of our leftover Holiday Ham (and because this month’s #BreadBakers theme is Rye), I thought this would be a perfect bread for Ham sandwiches. Since this has molasses AND rye AND anise seeds, it’s a very strongly flavored bread. So, I thought dijon, rye bread, ham… you get the idea. Honestly though, it became a little much to eat after a while. (Was it the ham, or the bread… hmmm…)
Being from NYC I am a sucker for Jewish Rye. Of course it would be entirely predictable of me to make Jewish Rye, so I thought that making a Swedish Rye would be a great way to expand my bread baking repertoire. (And isn’t that the point of this anyway?) It was an easy bread to bake, and it yielded 2 loaves. The whole thing was quite picturesque — snow falling, winter break, and Chopin playing on the stereo while I kneaded away. Ahhh…
The recipe is from the Gourmet Magazine cookbook. They have added it to their online arsenal here.
Anyway, I hope you will take a moment to visit each of our lovely #BreadBakers’ posts this month, as they have a number of great things going on with Rye too!
by Stacy at Food Lust People Love
by Ansh at Spiceroots
by Karen at Karen’s Kitchen Stories
by Renee at Magnolia Days
by Jenni at Pastry Chef Online
by Cindy at Cindy’s Recipes and Writing
by Rocio at Kidsandchic
by Laura at Baking in Pyjamas
by Wendy at A Day in the Life on the Farm
by Robin at A Shaggy Dough Story
by Adam at Bakers and Best
by Holly at A Baker’s House
by Kelly at Passion Kneaded
by Mireille at Chef Mireille’s East West Realm
So join us! #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.