Why we bake so much rye

28 September 2026

Rye flour is stubborn. Its dough is sticky and never quite stretches, and a rye loaf can't be judged by how it looks.

But it keeps: a dark rye wrapped in a cloth is good for a week, and better on the second day than the first. So we bake it every day, and we wait a day before we slice it.

Slice it thin, and try it with butter and a little salt.