So it's after St. Patrick's day, and I have some left-over corned beef (who doesn't?) and I am once again unable to find a decent rye bread. So I decide to make it myself, first thinking of my good old handy dandy bread machine, but I don't want a loaf, I want a good Artisan style bread, with a crispy crust. Read more . Looking on the internet, I see a recipe that is made in a Le Creuset oval roasting pan...interesting. The original recipe I looked at took 18 hours of sitting time...made it, and it was good, but didn't rise enough...and I don't always have 18 hours to wait. So I continued my search and found some others that took only 3 hours of rising time. Combined a few together and came out with this lovely lovely loaf of crusty rye bread.