My Favorite Rye
I cooked a 10 pound corned beef today and we had a New England boiled dinner. It's my start of the St. Patrick's holiday meals. Tomorrow will be the corned beef sandwiches on the Rye below. I have made this Deli style Rye a hundred times and just about every time I swear I ruined it and don't expect it to spring in the oven. When I open the door and see that nice puffy brown loaf I can smell the caraway and I just know I beat the odds one more time. That's the thing about rye, especially really sour rye that sat on the counter for 24 hours and the fridge for 2 days. It's been hectic around here and I didn't get to it when I had planned.This is evidence that even ugly bread can be delicious. I don't know WHAT I was thinking when I slashed these two. It certainly wasn't baking. These have a poppy seed and large crystal salt topping.
One loaf will go to my son along with a care package of a couple pounds of meat and potatoes/carrots. I think I need to go down to his apartment and bang some pans today to check for survivors from last night.