I made bread for the first time yesterday. I used a recipe for rye bread from "Fat-Free Cooking" by Anne Sheasby (pg 236). I cut the recipe (yield) in half and instead of rye flour I actually used buckwheat flour and I sprinkled oatmeal on top instead of caraway seeds. First of all, I didn't have any rye flour (or caraway seeds) and second of all, I always have this need to change something from almost any recipe.
The bread turned out a little denser than I thought I would be. Maybe its's the buckwheat, maybe I over kneaded it, but I still liked the results.
Happy Friday!
I'm off to bake something else!
