- I found this recipe in Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant. My niece and I made it together.
- We used espresso for the coffee because that's what I had in the house.
- I moved the salt to the middle of the recipe because it's easier to add before all the flours go into the bowl.
- Rye doughs are sticky, and can be a challenge for the novice baker, but don't let that scare you! You don't want to miss that complex flavor and moist texture. This recipe has a lot of liquid; it can hold up to the addition of a lot of white flour, during the kneading -- to keep it from sticking to your hands.
- Follow the recipe closely. It has 3 risings -- one more than usual.
- After we got all done, we noticed the "variation" at the bottom of the page and decided we will have to make this recipe again, sometime soon, and try out the sweet version!
- The recipe recommends eating with sweet butter, sharp cheese, or soup. We suggest mashed avocado.
