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Saturday, September 12, 2009

Pumpernickel Rye Ruebens



Today was the official taste test of the pumpernickel rye bread I baked on Thursday. It was actually called Black Russian Bread in the cookbook. The recipe included such fun and amazing ingredients as: molasses, caraway seeds, and anise. It was a fat little loaf of goodness. The 1.5 pound loaf made six thick slices--perfect for a nice, filling lunch for the three of us (Tyler, Mook, and myself). Eddie tried unsuccessfully to get a rueben, he had to settle for a beef bone. Sometimes it's tough to be a pup.

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