On Sat, 13 Mar 2010 19:44:51 -0800, Ranée at Arabian Knits
> wrote:

> This sparked a question for me. Does anyone use rye flour in soda
> bread? I don't know that I'd want to use 100% rye, but a blend sounds
> interesting to me.

If I wanted to try making soda bread with rye, I'd have to buy a lot
more rye flour than I could ever use. There was a time in my life
when I wanted to make really good limpa (bread) which has a beautiful
under-flavor of orange when it's done correctly. Unfortunately, my
husband doesn't like the taste of rye... so it was not something I
pursued after the first couple of tries.

--
I love cooking with wine.
Sometimes I even put it in the food.