Though not mainly made with rye, this is a very tasty, easy to make whole grain sandwich bread (with rye) from Germany that I bake regularly for my little bakery. It doesn't need sourdough (but, of course, can be done with it).
add all dry ingredients in mixer turn on and add the buttermilk, let rise, punch down and shape, place on cornmeal dusted tray, brush tops with 1 egg and bake at 425 for 25 - 30 minutes...enjoy
Comments
Welcome to TFL....the search bar here is excellent. Below is a link to one of many recipes.
http://www.thefreshloaf.com/node/11226/made-another-loaf-russian-black-sandwich-bread
Take a look around - I know you'll find something you like
Happy baking...
posting questions in the Forum is a great place for asking questions.
Sylvia
If a "deli rye" is what you seek, I recommend Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
David
Though not mainly made with rye, this is a very tasty, easy to make whole grain sandwich bread (with rye) from Germany that I bake regularly for my little bakery. It doesn't need sourdough (but, of course, can be done with it).
Here's the link:
http://www.thefreshloaf.com/node/20007/l%C3%BCbecker-whole-grain-yeasted-sandwich-bread
Happy baking,
Karin
5 cups high gluten flour
1 cup stone ground rye flour
2 tbs caraway seed
2 tbs minced onion
1 tbs coarse or kosher salt
2 tbs yeast
2 1/2 - 3 cups buttermilk warmed to room temp
add all dry ingredients in mixer turn on and add the buttermilk, let rise, punch down and shape, place on cornmeal dusted tray, brush tops with 1 egg and bake at 425 for 25 - 30 minutes...enjoy