No, I will not start complaining about the rain. I am honestly glad about the constant pouring as the hot and dry summer and autumn left nature thirsting for water. But my foodblogger heart is still grumbles a little bit about the dull light we have. It is rather bad for taking pictures. But that’s what high Iso and the golden side of my reflector is for, isn’t it?
And when it’s raining cats and dogs it is the perfect weather for baking bread. And so I spent the last sunday with baking another regional bread. The Kassler Bread (or short Kassler) stems – as its name suggest – from the city Kassel, but is nowadays baked often in the Rhineland, too. It contains about 30% Rye and 70% Wheat flour and it’s a kind of bread I call lovingly “everyday bread”. It is flavourful and goes well with every kind of topping: from honey to cheese, everything fits with this kind of bread.