This was made using the one minute bread recipe I posted a link to a few days ago. This time I used 30% rye flour and added a teaspoon of freshly toasted caraway seeds at the kneading stage. I also had access to some fresh yeast, which gives a much better rise than dried I think.
The photo tells the story. Instead of having three perfect slices by the side of the loaf, they are, well...not there.
This is the perfect bread to have with smoked salmon or mackerel pate.
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