The real story
Yesterday I blithely mentioned that I was going to make some rye bread for dinner. As I was making it, I realized that those words didn't really communicate what was involved and why it took so much of my afternoon to accomplish this task. Here's the real story. Now, I know that I make a little more work for myself by grinding my own flour for things and that making bread from scratch is more time-consuming than buying it off the shelf. That's a choice I happily make because the bread tastes so much better and is much more economical. (Once you've paid for the wheat grinder and heavy duty mixer, that is.) So I'm not feeling sorry for myself. Amused, perhaps, but not sorry. Making rye bread is a little more involved than making straight wheat bread because it uses two types of flour. In preparation, I grabbed the bucket of rye berries and started the grinder to get that out of the way first. Sometimes efficiency isn't all it's cracked up to be, because in