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
Sea salt
Instant yeast
 
This is another one of those 100% 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 100% 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.