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This bread was made 2 days ago and I completely forgot to take a photo the day of, my bad.
The recipe is from Peter Reinhart's Whole Grain Breads, it's the "Rye Hearth Bread" with only rye flour (Arrowhead Dark Rye flour was used).
It tastes awesome with some salt sprinkled on top, one of my favorite breads. Cheese, chicken, and butter all worked great on it.
Here is a photo with a closer look at the crumb:
](/images/16656010733941028.webp)
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I love rye bread but your crumb looks a little dense amigo. I'm sure it's great for dipping into soup, for sandwich Rye I personallyprefer mine a bit lighter.
Keep up the bread posting King!
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It's mainly cause it's 100% rye. Most rye breads have some wheat so they aren't as dense.
Thanks, hoping to post more breads I've wanted to try.
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