jean18724

March 18, 2013 at 10:27am

This is the second loaf I've made in the past few weeks and this one was even better than the first. Added about 1/4 cup additional flour during knead and shaping into loaf. Made one large lovely loaf. Excellent for the grilled Ruebens we had for St. Patrick's Day dinner. And, just as good toasted this morning with sour cherry preserves. Rye bread has always been a struggle for me and this is a great recipe. Thanks again. Wow, I've never heard of rye and sour cherry, but I love love sour cherry, so thanks for the tip! ~ MaryJane
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