{"id":2226,"date":"2014-01-03T15:19:12","date_gmt":"2014-01-03T23:19:12","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=2226"},"modified":"2017-10-28T22:48:36","modified_gmt":"2017-10-29T05:48:36","slug":"resolution-rye-bread","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=2226","title":{"rendered":"Resolution Rye Bread"},"content":{"rendered":"

\"\"<\/a>\"Rye<\/a>If your New Year’s resolution was to eat healthier, I’m probably not going to be your go-to blogger or<\/em> your best friend. But just this once I’m offering a recipe that is actually pretty good for you! It’s a loose adaption of my Anadama Bread<\/a> (which is an absolutely delicious bread) because I wanted to keep the corn and molasses base, while aiming for a darker bread using rye flour.<\/p>\n

When I drive to town and back this time of year, I have to travel over an icy pass that is teeming with deer, moose, and lots and lots of wild turkeys. I have to take it slow, which gives me about an hour and a half of driving time – perfect for dreaming up recipes. (It beats listening to my own singing!) This is what I was dreaming about on yesterday’s drive:<\/p>\n

\t\n
Resolution Rye Bread<\/div>\n
<\/div>\n
Author: The Rowdy Baker<\/span><\/div>\n
A dark bread made with rye, wheat, and white flours. Cocoa and molasses give it a beautiful deep color and slightly sweet flavor.<\/div>\n
\n
Ingredients<\/div>\n