I made pumpernickel which uses barm in the rye starter and yeast in the final dough. I like adding yeast to the final dough because it decreases the rise time significantly. It made a decent loaf and I'll be making it again soon. I didn't know that Aunt Kathy loves pumpernickel so I didn't save her a loaf. She'll be getting a few loaves for her freezer the next time I see her.
I also made Sunflower Seed Rye. This is one of the few rye breads I like. I love the nuttiness of the sunflower seeds
If you look closely at the loaf you can almost see the indentations left by the dowel. It isn't supposed to look like a huge bagel, but I didn't press down hard enough so that is what it looked like. I resisted the urge to cut it in half and put cream cheese on it. I settled for slices of toast.
One of the great things about participating in the Bread Baker's Apprentice Challenge is that I'm baking and trying breads I normally would avoid. Because I'm trying new things I have discovered that I do like some rye breads. I'm happily exploring new flavors.