I haven’t been participating in the Baking with Julia cookbook bake along for quite a while, but when I saw rye bread as the next assignment I had to jump back in.  I like to make bread and I really like rye bread.   This bread turned out great!   What is different about this recipe from other rye breads that I’ve tried, is finely grinding two tablespoons of caraway seeds in a coffee grinder to add to the dough along with the whole caraway seeds.  The resulting flavor boost is wonderful.  It makes great sandwiches!   I didn’t read ahead carefully and had the dough nicely risen and ready to shape when I saw that you were supposed to put the shaped loaves in a towel and suspend the towels from your kitchen cabinets for 30 minutes.  Really?  I skipped that part and just shaped the loaves and let them rise on a parchment lined baking sheet.  When they had risen sufficiently I slashed the tops and slipped them into the oven.  Viola, beautiful loaves!   I’ll be making this bread again, but my loaves will just have to rise on parchment covered baking sheets.  No hanging from the kitchen cabinets for me!

This post participates in the Baking with Julia bake along.  The recipe can be found on pages 98-100 of the book or at Karen’s Kitchen Stories.  Head on over to the Tuesdays with Dorie LYL post to see what the other bakers did with their loaves.