We don't buy bread anymore since I've been baking my own loaves.
Usually it's the standard white bread, a modified version of Amish White that is on Allrecipes dot com.
Today I did a loaf of rye bread. Baking bread is always an adventure for me. Try as I might, I can never be completely consistent -- MEANING the loaves turn out slightly different every time. They're still delicious and edible, just a little chewier or denser, or sweeter (or not) than the last time.
Baking is such an imperfect art - depending on the definition of perfect. All rye breads are tasty per Se, but as rye breads go this loaf was SLIGHTLY less than I hoped for. My recipe (always subject to change) used all propose flour - difficult to get the loaf to rise without it, but in this case I may have used too much. It tastes like a cross between wheat bread and rye. Also the loaf is a little tall, meaning I let it rise in the pan an extra hour before oven time. It's nice and light and fluffy. Would make awesome sandwich bread, but not as savory as a denser rye would be.
I see it like working on polishing the paint on a car. I can fine sand, basic polish with rubbing compound, polish with fine grit, super polish after that and from 5 feet away it looks like a mirror. But when I get close up like 3 inches with a bright light at an angle I can see tiny scratches that will never really go away. Meaning no matter how hard I try, I will never, ever achieve perfection. But it's sure fun to try!
Baking is like that.