Kitchen
Rye bread that takes three days
Most of the work is waiting. I am bad at the waiting.
Maja Lindqvist
The recipe came from my aunt on a card with a coffee ring on it. Day one you feed the starter. Day two you mix and leave it alone. Day three you bake and then, worst of all, you wait a day before cutting it.
I cut it early the first time. It was gummy and sad. Now I bake on Friday and hide the loaf in the cupboard until Saturday lunch.
What I add
Caraway, a spoon of syrup, sometimes sunflower seeds if they are in the house. Never raisins. My aunt was very clear about the raisins.
