“I was nineteen at the time, and like any other besotted teenage girl, I was desperately eager to please the object of my affections. I didn’t argue the point, but set to work producing the desired loaf. The result was barely chewable when it emerged hot from the oven. By the time it cooled, it seemed significantly more resistant to fire, flood, or earthquakes than my dormitory’s concrete walls. After a brief discussion, Gabriel and I both decided that this rye-brick was more appropriate food for crows than for humans. I carried the slab to the balcony of my eighth-floor dormitory apartment, expecting that a fall from that height would smash it to crumbs. I peered over the edge to make sure no one was below me; I didn’t want to drop the hardened mass onto someone’s head and make a murderess of myself. After verifying that the concrete walkway below was clear, I dropped the rye-brick over the side of the balcony. Down, down, it plummeted—past the seventh floor, the sixth, the fifth … Nearly a hundred feet below, and traveling somewhere around eighty feet per second, the rye-brick finally hit the ground—and didn’t break. Despite an eight-story drop onto concrete, the rye-brick maintained its integrity. One of my roommates inspected the situation and expressed surprise that the stones of the walkway itself remained unscathed. I didn’t try making any wheat-free loaves for a while after that.” BreadBakingRye Book:This Victorian Life: Modern Adventures in Nineteenth-Century Culture, Cooking, Fashion, and Technology Source: This Victorian Life: Modern Adventures in Nineteenth-Century Culture, Cooking, Fashion, and Technology