Pain de Savoie

Made a Pain de Savoie  -- "Savoie bread" -- a region in the French Alps.  I used slab bacon in place of lardons and Gruyere in place of Comté cheese.  The recipe is from Paul Hollywood's book "Bread" .  Very easy to make -- using 20% dark rye (whole grain rye) -- in 3 layers with the cheese between each layer and the bacon incorporated into the dough.

My daughter made an accompanying chicken soup with dumplings which was delicious -- I cooked the chicken on the "Big Green Egg" which gave it a slight smoky flavor.

I will be making this bread again for sure -- might try different things in it (my daughter requested whole cloves of garlic)