Walnut Rye Bread

Made a hearty Walnut Rye Bread today to accompany a Gawd Forsaken Liver Loaf.  The problem with the liver loaf was, well, the liver. In the process of making the liver loaf I discovered that I am indeed squeamish.  The calves liver had to be chopped, then run through a meat grinder and then pushed through a sieve.  Needless to say the texture was soft.  My kitchen had to be sanitized afterwards due to the meat grinder going off the rails and strewing chopped raw liver all over the mixer, countertops and a little on me!  Let's not even discuss the sieving of this odd mixture, well, ok, let's DO discuss.  This was finally a chance to pull out my beloved, rarely used tamis (sp), or drum sieve.  A friend brought it to me from a trip to Paris!  (Have yet to visit there.)  While I still love that sieve, I completely wore myself out trying to push this mixture through; so much so I decided to regrind the whole mess.  Long story short, the second grind didn't help much, but used a regular mesh sieve and that went somewhat better, but half the product was completely left out once this abomination went into the oven!  Contemplated taking photographic evidence, but am glad now that I didn't as I think I might have nightmares to see that process again!

Folks that like liver seemed to think this was an OK endeavor, but for me, never again!!

Seems like I started to write about the Walnut Rye Bread that I made.  T'was a titch over 2 pounds out of the oven.  It is a lovely dense loaf that expanded nicely in the hot oven.  Crispy and thick crust with a LOAD of walnuts.  Some bread flour, but mostly white whole wheat and rye flour.  Made from a wheat biga that I started last week and have been feeding on a regular schedule, not too dissimilar from the dogs.......

The Walnut Rye Bread will certainly have a place on my new menu.