Soft Rye Sandwich Bread

I love rye bread and since I am originally from NY, so I miss good rye bread. I was excited to tryout this recipe because I would love to be able to produce it at will.

The recipe calls rye flour, which comes entirely from the sourdough starter. I managed to get my sourdough starter back in good working fashion and after that, this was a very easy recipe. I made it as a freeform loaf for sandwich bread.

The end product was delicious, with great taste, consistency and flavor. I loved it for sandwiches, especially with tuna salad and deli meat. This is one of my favorite recipes for authenticity and personal taste.

We love rye bread! I loved how this recipe turned out. It was so soft with a nice even crumb and rose spectacularly.

This rye bread has a very light flavor and if you do not particularly care for a strong rye bread, you would love this bread. There is not a lot of rye flour in the recipe (about 1/5 of the total flour volume) and most of the dark color comes from the addition of cocoa powder.

For rye lovers like ourselves, we would have preferred a deeper "rye" flavor. Maybe the next time I will experiment with adding a little more rye flour. And there will be a "next time"! This was a great bread!

I wanted to make multicolor loaves. I made two batches, one dark and one light and did a four strand braid like the book demonstrates for challah.

I had never made a braided loaf before but I loved the result! I made four loaves and baked two in bread pans and two as free standing loaves. Both turned out but I preferred the loaves baked in pans.