I picked up Stanley Ginsberg’s wonderful book on rye bread, The Rye Baker. I plan to work myself through the book to learn more about the varieties of rye bread and bread techniques. When I do, I’ll post a photo here and perhaps a few words about the experience. Not too many words though because I am saving my fire for my novel. But if you want to enjoy my bread virtually, it will be here.

On occasion I’ll share my experiments with friends, as I did recently with this Normandy Apple Cider Rye bread from page 115 which I brought to a game at Keith’s house.

About the bread

Preparation: Easy to make since it uses commercial yeast and hard apple cider.

Taste: Delicious with a semi-sweet apple taste combined with hearty rye.

Pairings: This bread was fantastic with lentil-walnut pate and was a delight when dipped in vegan gravy. It also went very nicely with the surprisingly inexpensive ($9!), but delicious Bordeaux Steve found. Here is a link to our review of the 2012 Chateau Liversan Haut Medoc