I love the sweet and spicy bouquet of holiday baking, but after a while, all the butter and sugar that typically go along with it can be hard to take. I made this spiced rye sourdough bread hoping to perfume my kitchen with those heady and nostalgic aromas while producing a gift-worthy bread that is also easy on the calorie count. I think it worked.
It’s sour, yes, but the spiciness of the rye itself compliments the other spices nicely. It could go with either a sweet accompaniment like lingonberry jam (now I don’t know why I thought of that; I haven’t had lingonberry jam in years, but it just seems like it would go well), as well as with meat or cheese. And although, like most ryes, it keeps very well, its life can be extended even further by making some of it into crostini.