Homemade Rye Bread + Rhubarb Jam

What better way to start the new year than by making a homemade loaf of glorious bread? Rye bread is definitely one of my favorites...slathered with homemade rhubarb jam, the unusual flavor combination is utterly delightful.Rye BreadIngredients:4 1/2 cups organic all-purpose flour1 1/2 cups organic dark rye flour2 teaspoons yeast + 1/2 cup filtered water (bath water temp)2 teaspoons rose salt2 1/2 cups filtered water2 tablespoons organic sugar2 tablespoons organic dried caraway seedsDirections:Place yeast in a bowl with 1/2 cup filtered water. Stir and let sit for 10 minutes.Meanwhile, place flour and salt in a large bowl. Stir. Add the yeast mixture to the flour mixture. Mix. Begin to slowly add the water until combined. Fold in the sugar and caraway seeds. Cover with plastic wrap and let rest for about 8 hours, or overnight…Preheat oven to 450 degrees. Place a 5.5 quart enameled cast iron french oven in the stove with the lid on for 30 minutes. Meanwhile, place the dough on a heavily floured surface (the dough is super sticky so be sure to also flour your hands before handling) and form into a ball. Cover and let rest while the french oven is preheating. Then, place the dough in the french oven and cover with the lid. Bake for 30 minutes. Remove the lid and bake for an additional 15 minutes. Let cool slightly. Store in a paper bag or devour immediately.Rhubarb JamIngredients:2 cups organic fresh rhubarb, chopped1 cup organic sugar1/2 cup filtered waterJuice from 1 organic lemonDirections:Place sugar, water, rhubarb, and lemon juice in a medium sauce pan over medium heat. Allow the mixture to simmer for about 15-20 minutes. Allow to cool then place in a ball jar. The jam will continue to thicken as it sits. Store in the fridge…use within one week.Photos + Recipes by Cassie Winslow