Sing A Song Of Sixpence A Pocket Full Of Rye

While I was at mom's this week, we made rye bread, it was fun and turned out really good, here are the highlights.

Sweet Sassy Molassy, this isn't just for constipation anymore. Yeah, I've been using it in Lia's bottles to help her make poopies, and man does it ever work good, but today I'm using it in my rye bread to sweeten it. Molasses, it's versatile, I tell ya, and who knows, maybe it will even keep me regular.

First we make this stuff, called sponge, it's the starter. We let it sit for 2 days to ferment and get all big and fluffy.
After two days, it's doubled in size, so we add flour and some other ingredients and punch it down with our hands, this is the funnest part.

Eventually all of the flour is mixed in and we knead it into a nice ball and cover it again to let it raise.

As you can see, it starts as a nice little ball......

..and then turns into this, so we punch it down some more, then slice it into loaves.

After you form the loaves, you put caraway seeds and egg on it to make it look all pretty, and then bake it.

And, Wah-La, it looks great and tastes even better.

Yum, someone pass the buttah!