Easy to Make Bohemian Rye Bread
A few weeks back, I had a desire to make a sour dough starter to initiate my own homemade bohemian rye bread. As mentioned in previous posts, this experiment has failed for a few reasons, so I went to option number two – using dry yeast. I scoured the internet in pursuit of Bohemian rye bread recipes and found one here at cooks.com. I was disheartened that there weren’t any pictures nor testimonials next to this recipe, but the recipe appeared to be easy to follow and used a combination of rye flour and all purpose flour. Since I was a young child, I enjoyed a good Czech or German rye bread at restaurants and have been in pursuit of trying to imitate some of those good table breads. I like Bohemian rye bread because it is lighter in appearance and density (not too heavy on the rye grains) and it works well as pre-meal offering and partners well with soups or with assorted meats and cheeses. This rye bread recipe I found adds in the European accent of caraway and fennel seeds.