Today's  Los Angeles Times Food section's cover story is about Rye bread - whole grain and dense.  I enjoyed it and thought others here might too.

Peter Reinhart, Jeffrey Hamelman and Rose Levy Beranbbaum are quoted, sourdough is praised and measuring by weight is encouraged!  ( the recipes in cluded are by volume though.)

Here's the link:

http://www.latimes.com/features/food/la-fo-old-world-breads-20110113,0,5486631.story [1]

Marni