I’ve often found that Light Rye Bread isn’t, so if you detect a slightly cynical tone here please excuse me.

I have managed to cook decent rye bread in the past, but I have to admit that I’ve also managed to use exactly the same recipe to make bricks only a week or two later. There’s something about me and rye that doesn’t mix.

So I wasn’t sure what to expect when I found the bread group doing light rye this morning.

Oat and Raisin cookies. 

Could be a new TV cooking double act. The Bread Lady and her sidekick.

Recipe

Nicely floured and oven ready

When shall we three meet again? Sorry, couldn’t resist.

Different styles of loaf showing the grading from hand made to artisan and rustic. There are two more grades – “interesting” and “brave effort” but we avoided them.

As you can see, it all turned out well. Next lesson (in a fortnight) is going to be about making bread to hollow out and use as soup bowls for soup we will also be making. Usually I just lurk about and eat the free biscuits but for this one I may actually participate. I like soup.

Looking forward a little, In January, when many of them will be in India, it looks like I will be leading the session.

For a truly sophisticated bread making experience with the finest ingredients, technical hints and artisan skills you might be just as well waiting till February.