Dark Silesian Rye

This first bread is the dark Silesian rye from Leader's Local Breads.  I like how the loaf looks, and it tastes and smells wonderful like good rye breads do.

This next loaf was a whole wheat and rye sandwich loaf that I brushed with olive oil.  It had a nice texture and was great spread with hummus or used for sandwiches.

Finally, I made the whole wheat sandwich bread from Reinhart's Bread Revolution.  I made a few substitutions: soy milk instead of cow's, maple syrup instead of granulated sugar, sourdough instead of instant yeast. While I didn't like the dense texture, they tasted nice.