Azuki Rye Bread

The first time I had the bread was about 2 years ago. I bought it from a well known bakery in Taiwan. It's a Japanese style bakery. Most of bread are sweet buns and pastry, so I seldom shopped there. However, there are two exceptions I would buy in the store, chocolate bark and azuki rye bread.

Since I miss the combination so much, I deside to make it myself. I use soft rye sanwich bread in "Artisan Breads Every Day" rolling up with the homemade azuki paste.

The melty azuki paste bring this rye to another level. It bring out the flavor of rye and orange, and combine the flavor of caraway seeds into more complex flavor. The uniqueness is out of my expectation and I'm addicted to it.