Rye Sandwich Bread/Photo by Donna Turner Ruhlman
What has surprised me most about all my breads using non-wheat grains is how richly flavored they are. Far more than anything you can find at the grocery store. And they all feel so satisfying to eat, the intriguing flavors and the solid bite they give.
Here is a classic, deli-style rye that would be perfect for some homemade corned beef or pastrami. But you don't need much to enjoy this bread. One of my favorite ways to eat is to toast a slice, then rub it with a halved clove of garlic, then butter it. So good.
The following recipe can be shaped into a loaf, into a boule or even a baguette (if you wanted small slices for canapes or small sandwiches ...
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