About a week ago, I made batch of what is in our house called "food bread," a direct translation from the Swedish matbröd. It's basically any bread that you can have cold cuts and cheese on, (so not muffins or pastries).My grandfather would have called this particular bread siktkakor, and the rye bread recipe is straight from his secret black baking book, via my grandmohter dictating it over the phone.
It was the first time I ever tried it by myself, and all things considered, it came out pretty decent. The best part? If I have half a slice of this for breakfast with some butter and cheese, I am full until lunch.
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