BLACK RUSSIAN RYE BREAD
Black Russian Rye Bread
From the Los Angeles Times Food Section, dated almost 2 years ago....January 13, 2011. Yes, it took me that long to get around to making this bread. I could say it's worth the wait but at the same time, I kick myself for not making it sooner. It's not the kind of rye bread you want to use for say...a Ruben or a Patty Melt. It's a side bread. One to eat along with your salad and dinner. There's a hint of sweetness to it from the molasses. It's rich, dense and just wonderfully flavored. Just give me a slice (or 2 or 5) and some butter, and I'll be perfectly content. Don't be intimidated by the long list of ingredients. It's a lot easier to make then you'd think.