Julie Bove > wrote:
> I've been making caraway rye bread to use up the dark rye flour. This last
> time, I made 6 round loaves from one recipe. Yes, they were on the small
> side but oddly enough, I seemed to get more bread by volume than with either
> 2 or 4 loaves. Because of this, there was more bread than we could eat
> before it went bad.
>
> I gave a loaf to Angela. No report back yet from here. Also have a loaf to
> my friend. The one I've been making the Swedish rye for. She loved it and
> said she liked it better than the Swedish rye which up until now was the
> only rye she ever tasted. She is elderly but not an adventurous eater. She
> only tried refried beans and cottage cheese in recent years.
>
> We have a winner! Bread is pretty easy to make and the dark rye flour is
> available almost everywhere.
>
>

Care to share your recipe, Julie?