rye in trying times

Here's how to cure my depression: 45% whole rye, 10% whole spelt, 45% bread flour, 1% caraway, 1% salt.

I have to say, it was particularly tasty: nicely crisp and caramelized crust, wonderfully moist and light interior, just enough caraway to add zest without obscuring the flavor of the grains. My niece said it reminded her of bread her grandmother ate in rural Switzerland.

I can't post a crumb shot, because by the time I remembered to take one, the loaf had been devoured and all that was left was crumbs. But here's a photo of my 102-year-old father assessing the first slice (to me, the reflection of the back of his head in the window behind him looks like a silhouette of one of those perpetual motion buddha statuettes that bow up and down in many Asian-owned businesses.) Sadly, his energy is flagging, but he still is up for rye bread.

Rob