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.

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?

"Jinx the Minx" > wrote in message
...
> 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?

I posted it before but I can do it again.

https://www.tasteofhome.com/recipes/...eed-rye-bread/

I don't use canola oil though as I don't like it. Have used corn oil or
butter and after baking, I brush with butter.