Weekly Breadcrumb is a weekly series where I look back on what baking has taught me, shown me, or reminded me over the previous week. A lesson, or gift, I have received from baking.
This past week, I made rye bread – and it tasted very different from the rye bread I’ve had years ago, bought from the grocery store.
Deciding to make a 100% fresh-milled rye loaf took a little bit of courage. I’ve worked up to it – adding in rye in small proportions to other loaves of bread, but that’s it. I guess you could say I’ve been a little nervous or unsure about rye.
Well, I found a recipe that looked easy and good, and called for about a cup of various seeds. I knew I had to make it!
This bread was so tasty. I had a very specific idea in mind what I thought rye bread tasted like. But this bread – made from all rye, freshly-milled, tasted very different from that old idea.
Even my husband kept commenting that it didn’t taste like rye bread.
So this week, I was reminded to challenge my assumptions. What I imagine something to taste like, or be like, might not be true. If you have a long-held assumption, ask yourself if it is really true. If you’re not sure, then test it out and see what happens.
PS – I also made chocolate chip cookies made with rye flour. And they’re amazing! 🤯