Been having a real sourdough phase at the moment, especially sourdough rye bread. If you want the recipe you can find it here. I made this loaf with half white bread flour and half rye flour to make it slightly lighter.
I really like the combination of the slightly sour taste of sourdough with the nutty flavour from the rye flour. It makes a slightly denser loaf with a nice chewy crust and is great warm from the oven and covered in butter or dipped in some delicious home-made soup. As the rising times are long it is best to leave sourdough baking till the weekend.
I also baked a cracking apple pie which went down really after our Sunday lunch (roast pork) with a dollop of lightly whipped cream. You’ll need to go for a brisk walk after this lunch!!