This week I’m making a bread for you that was standard fare in Germany. A dark, heavy sourdough rye bread. If you’ve not had this kind of bread before, you’re in for a new experience. It’s not light, like a deli rye, but it has some of those flavors. Rye has a kind of earthy flavor, and if you pair it with some bright and briny flavors.
Try it topped with cream cheese and smoked salmon, and maybe some capers. Or even with a tart jam and salted butter. Or dip it in a big bowl of split pea soup with ham. Let me know how you’re going to try it this week!
Always available is my house sourdough, which goes like hotcakes when a fresh loaf comes to the table. If we ever have ends leftover, I like to let them dry out and then toss them in the food processor for bread crumbs!
Orders will be open until Tuesday of next week, and ready for pickup on either Thursday or Friday, March 7-8.