Rye Bread

Don't really have anything to say about it, but it turned out very good and pretty:



We ate it with (veggie) ham and Swiss, as is the custom (or so I was told).

Sandwiches

Mark's last creation was a week ago, more or less. He wanted to make loaves of sandwich bread.
He likes to make sandwich bread that he can freeze and have for lunch later on, but ever since I joined him he has much less leftovers...
This one was made such that the skin would be thin enough to get it into your mouth easily, yet crisp enough to make a crunchy sound when you bite it.


My sandwich included cheddar cheese (only the best - Hoffman's extra sharp!), provolone, sliced tomato and lettuce, and spiced with onion and garlic powders, salt and oregano. Mark's included, in addition, some veggie salami and crushed red pepper.