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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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Reinhart's books are excellent. I have the Crust and Crumb book, but admittedly haven't made too much from it. 100% rye is really tough, but that looks pretty darn good. Whatcha gonna do with it? Sandwiches? Soup?
Frick, I love bread bros.
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Oh it's already been polished off lol (I wasn't the only one eating it), I made a few sandwiches and put salt on the rest. Absolutely going to have more soon though.
I've got some pate I think would work great and some broccoli cheddar soup in the fridge that would also be nice.
Reinhart recipes are a mixed bag, some are great, some are mediocre. Some awesome recipes to be found though.
The best book I've seen for bread is Baking By Hand by Andy & Jackie King and the best for pizza is The Pizza Bible by Tony Gemignani.
It should be obvious I also love bread lmao.
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