Rye tastes better when sliced with an heirloom knife! (This post was previously published at http://ruthtalksfood.blogspot.com.) A fixture of weekend lunches when I was a kid was a long rounded loaf of rye bread. My father, a mechanical engineer, applied his precision slicing skills to the crusty brown bread, sawing it into perfect slices with a Bakelite-handled bread knife as we watched impatiently, awaiting our chance to nab a piece as it fell off the loaf. Served with margarine (Fleischmann's at my house), melted cheddar or a bowl of my mother's hearty lentil or split pea soup, nothing could be more satisfying!
Making Rye Sourdough Starter
Making Rye Sourdough Starter
Making Rye Sourdough Starter
Rye tastes better when sliced with an heirloom knife! (This post was previously published at http://ruthtalksfood.blogspot.com.) A fixture of weekend lunches when I was a kid was a long rounded loaf of rye bread. My father, a mechanical engineer, applied his precision slicing skills to the crusty brown bread, sawing it into perfect slices with a Bakelite-handled bread knife as we watched impatiently, awaiting our chance to nab a piece as it fell off the loaf. Served with margarine (Fleischmann's at my house), melted cheddar or a bowl of my mother's hearty lentil or split pea soup, nothing could be more satisfying!