My folks bought some organic wheat (too bad it couldn't have also been an original type of wheat and not all these adapted/modified wheats) so we've been grinding our own wheat again.
I had a request for RYE bread. Well, if you've ever worked with rye, you'll probably have an experience trying to cut a "BRICK" of rye bread. It gets very heavy, very fast.
We used less rye flour in this and didn't mix it until it was smooth ~ it was still a little sticky and we put it DIRECTLY into greased pans. Let it rise (and it rose fast!) and baked it.
This was rye, whole wheat, flax, honey and a little oatmeal on top bread.
Super yum, which means today is baking day again ~ off I go!