Deeply browned, verging on burnt crust. Moist, chewy, almost-sticky crumb. The unmistakable nutty-nostalgic aroma of whole grain rye. It was a loaf to remember, that rare assemblage of flour and water ...

James Beard said it: “Good bread is the most fundamentally satisfying of all foods.” And almost no bread tastes better than a hot, crusty loaf pulled from your own oven, made by your own hands ...