Here's NY style sourdough rye from The Bread Baker's Apprentice. This loaf is delicious!!! It uses lightly sauteed onions in it, and it's out of this world.

I used organic stone ground rye flour, which I think contributes to the great flavor.

I tried using vital wheat gluten for the first time. Just a little less than 1 Tb per cup of flour. It greatly improved the rise and texture of the bread from my last try at sandwich loaves.

The pictures speak for themselves. These are my best looking and tasting sandwich loaves to date.

-Joe

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