I’ve not met Willis or Tina Wood, but I’m due to meet both. It seems everyone around me has found the way down to Springfield, Vermont, either to see them press apples for cider or to hang out on a cool fall day around the wood-fired evaporator while they make boiled cider or cider jelly. Perhaps I’m saving the meeting like an after-dinner treat, knowing how moving it will be to see the press, which was purchased in 1882 and is still running.

This bread is a hat tip to two continents. In Eastern Europe some rye breads are made with beet syrup for a slight sweetness that pairs perfectly with the flavors of fermented whole rye flour.

Searching for a closer option, I chose boiled cider. It imparts just the right amount of sweetness and tartness. And if you don’t find your way to southeastern Vermont, I would encourage you to try making your own boiled cider. The recipe is included with the bread instructions.