When one hears rye bread, crusty, hearty artisan style bread comes to mind. This is not that. Soft, slightly sweet, flavored with cinnamon and nutmeg, this is a different kind of rye bread. Studded with chewy dates that play off the earthy flavors of the rye flour, this bread is equally at home in savory (grilled cheese!) or sweet applications.
August has arrived and with it comes the promise of cooler days and nights. If you’ve ever lived in Georgia, you know that August can be downright miserable. With temps in the 90’s and the humidity at record breaking percentages, it’s not really my favorite place to be. But, the kids have started back to school here and that means that cooler temperatures are right around the corner. This is the time of year when I start dreaming of new soup and stew recipes I want to try. Rustic breads which will transform into gooey grilled cheese sandwiches and all the many things I plan to do with apples this Fall. We are certainly entering into my favorite time of year in North Georgia. Because our featured Ankarsrum attachment this month is the Flake Mill, I wanted to go ahead and share a special bread recipe with you. This is a bread that we served at my wedding a little over 18 years ago and it was a huge hit. This Dark Rye and Oat Bread is the perfect yeast bread to usher in the cooler temps.