What Kind Of Rye Bread Am I Thinking About?
Last month I had a sandwich handed to me from someone I can no longer ask what kind of rye bread it was (employee I fired - he is Polish if that helps), and I am hoping you all can direct me to the right recipe and name.
The rye was light to medium brown, it was thinly sliced - very thin. It was the type that had a dense, and hearty quality. Not pumpernickel (at least I don't think it was - are there lightly coloured pumpernickels?? - no, no it was rye. It HAD to be rye).
The texture was dense and more on the dry side, and not because it was stale, it was fresh. The below photo is the closest I can find to describe it.