This was my first bake since giving birth last week so I wanted to keep it fairly simple and also start working through my enormous rye berry stash. This was a recipe by Artisan Bryan for KAF using 40% rye and 60% KABF. I followed the recipe, but used home-milled rye instead of medium rye and substituted apples and cinnamon for the peaches used in the recipe. I would recommend this recipe. It's not too sweet and I think it would also make a great turkey or chicken salad sandwich bread.
You really have to oil the pan for the bread not to stick, but this resulted in the bottom of the bread catching a bit more than I would like. Luckily it looks more burnt than it tastes.
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That is lovely news. Hope you and the new arrival are both doing well. Nice to see you're baking again but I hope you're taking it easy. Looks like a lovely focaccia with very unique flavours. Must be delicious. Now sit back, rest up well and bon appetit.
Thank you, Abe. Taking it easy doesn't come naturally but I'm trying to get all the sleep I can (which is very little). We're exhausted but over the moon.
Ilene congratulations on your new baby, I’m amazed you are up and baking bread already and a great looking focaccia. I’ve never seen a rye focaccia before and yours looks great.