NOTE: to order this and other breads email me at BondArtisanFoods@gmail.com and ask to be put on the bread mailing list.  I will be sending an email out to those on the list once a week to let you know which bread I will be baking that week.  More details when you receive the email response.
 
This bread is adapted from a book written by Apollonia Poilane.  She is the granddaughter of the man who started what turned out to be a very famous bakery in Paris, called Poilane (I’ve been there!).  Her father and mother grew the bakery quite a bit and she has since taken over the operations of the bakery.  Not all rye breads come from France, but this one does.  
 
It contains:
100% freshly milled whole rye flour
Currants
Sourdough starter (equal parts all purpose and whole wheat flours)
Sea salt
Instant yeast
 
This is another one of those high percentage whole grain loaves that really packs a punch.  This little loaf is over 1.4 lbs!  A slice is like a meal!
 
Try it thinly sliced with your favorite meats, cheeses, or spreads.  I am a big fan of toasting this bread.  As an original member of the butter club, I love it with just a bit of butter on the toast.  A well toasted slice of bread is transformative for me.  I think it transforms the bread and me!
 
For those unfamiliar with a high percentage rye, it definitely has a distinctive rye flavor.  I would not expect everyone to love it.  That’s ok!  Rye has less gluten than wheat so it will be more dense compared to wheat based breads.
 
I find the currants (and there are plenty!) do sweeten it up a bit.  And somehow, toasting seems to take a little of the rye edge off. Not that there is anything wrong with a “rye edge.”  See above paragraph.