Kneaded by caring hands, put in a warm place to rise, and then baked among hot coals before making it to our table, this loaf of bread smells different. And it tastes different too. Don’t believe it? Follow the path bread takes, from the rye field to the table, and see for yourself. Try sweeping out the oven, piling the coals, kneading the dough, and putting it into the oven. And then later, sit down at the table and take a bite of a fragrant slice.