Swedish rye bread

Today I learned an important Bodin skill. I almost consider it a rite of passage. Let me start at the beginning....

Two days ago Eric came home and informed me that on Wednesday the guys at work were going to deep fat fry a turkey for lunch....and then he sheepishly told me he was supposed to bring a side dish. (He said it sheepishly because he told me Monday night, knowing Tuesday's are my busy day and hoping I wouldn't be frustrated.) In the Bodin family, Swedish rye bread is a staple at holiday meals. Jim (my father-in-law) is the master baker. Eric loves the bread. So being the good Bodin wife that I am, I asked him if he wanted me to make it. I think his mouth started watering before I got the words out of my mouth. Eric went to a specialty grocery store for me on Monday night and got all of the seeds with weird names that go in the bread and the rye flour. This afternoon, I took the rye bread challenge...and it turned out pretty good! It wasn't quite to Jim's caliper(mine was a little denser), but hey, it was my first time! Eric even did the "punching down" and baking while I was gone teaching tonight. And now, having done the work of making it, I will appreciate it oh so much more when Jim makes it!

And I have to admit, I hope the guys at work don't like it too much. I'd love for Eric to have a couple of pieces left over for me!