Rye diary
Learning to bake my father’s rye bread from his recipe card, one loaf at a time.
The bakes
What changed each time, and how it came out. The bold entry has the recipe.
No. 88
The recipe card (the main entry)
Jun 2023
No. 102
Loaf 4: too wet, very flat
Mar 2024
No. 131
Loaf 11: finally right, with photos
Oct 2025
Three entries so far (sample).
The loaf
Dark, dense and full of seeds, sliced thin and eaten with butter and salt. It keeps for a week wrapped in a cloth.
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