As nice as it is to toss everything into the bread machine every few days for a loaf of bread, it just can’t compare to something baked in the oven. Especially now that I’ve gotten the hang of making the mixer do all the hard kneading work…

This is from a recipe in the LA Times, which so far is the only successful rye bread recipe I’ve made. Without caraway seeds this time, though, so Cabol might actually eat some.