All-RYe PaN Loaf

If you like rye, you should love this. If you're not sure, you should still give this a try. The NC-grown Wrenn's Abruzzi Rye that we use is less 'grassy' than most ryes and carries a spicy/woody flavor. This is a dense crumb, but still somehow light. It's baked in a pan since Rye is not great at holding it's shape in a free form. Packed full of nutrients, we love it thinly sliced, toasted, and slathered with a good cultured butter.