86th bake. 02/16/2022. Denisa's 100% rye, take 6.

It's pretty close to the others.  I'm not sure if I'm picking up on the malt sugar (DME) taste.  Overall, it's not as sweet as the previous jaggery-sweetened loaves.  But it could also be because this final dough's flour was not pre-soaked to develop sugar like the last one. 

My favorite way to eat this bread is to crumble a pat of cold salted butter on an untoasted slice, and then microwave it for about 20 seconds. That melts the butter and heats up the moist bread. 

It's moist enough that toasting anything thicker than a very thin slice only toasts the outer layer. By the time the edges are near burnt, the inner layer is still moist. 

This Lodge pan is too small to make 2-handed sandwich slices.  This size seems mainiy for open face "tartine" style or canapé noshing. I'm going to have to get some smoked salmon, caviar, prosciutto, brie, cream cheese, etc., to experiment with.