Autumn Maple Rye Bread

This is a subtle bread. It’s the kind of thing I baked at Georges Perrier’s restaurant Le Bec-Fin when we wanted a bread that would complement the food, but almost in a subliminal way. In this recipe, I wanted to include rye for the sweetness it adds to the final bread. For that reason, I used rye flour in the dough but not the starter, where I felt it might add some intense high notes that would overpower the subtle earthy sweetness of the maple syrup. I imagined this brea