Breaking bread

Today saw my debut in the field of bread baking.  Over lunch I decided to start kneading some dough and after work I got it into the oven.  I went for a 50% rye 50% brown bread and I think it tastes excellent (surprise, surprise).  The real test, however, will be when my team mates need to decide between frozen shop bread or freshly baked rye (albeit by a novice).