Rye bread with dates

I made another rye bread with my rye flour sourdough starter. This time I added some dates and date syrup. Unlike last time I used rye flour only, which I think made the bread even denser.

I baked in a mini loaf tin and the bread came out so solid and dark that it looked like a brick. I thought "If I get hit by this, that could actually hurt me..." Cutting the bread was tough too. I felt like I was sawing the bread rather than cutting...

Anyway, the bread tasted good. Because it was quite hard, I needed to chew more, which made me eat less. (good good... :D) I also tried dipping into my pumpkin soup. That was amazing! The unique flavour and bit of saltiness of rye flour brought the sweetness of pumpkin very well.

All in all, these rock hard mini loaves weren't not bad at all. ;D