Rye, Rye, Rye...
What kinds of rye bread do you all like to eat/bake? There are more kinds than seems possible; limpa, New York deli, pumpernickel, Jewish, etc. Dark and strong, caraway or not, odd ingredients such as cocoa or coffee.....
Most people enjoy their rye bread in sandwiches; I think it makes great toast. I once made rye danish dough and then made savory reuben danish with it.
What do you like, and more importantly, have any great recipes?
I use the rye bread recipe from Artisan Bread in 5 Minutes with the addition of King Arthur's deli rye flavor. That gives me a Jewish-style rye bread. Oh, and seeds, absolutely.
I most recently made pickled tongue sandwiches using homemade tongue, but my favorite use is for grilled cheese sandwiches.
I really enjoy mini rye loaves and then make finger sandwiches from the thinly sliced dark rye, pastrami, swiss cheese, kraut and a horseradish mayo spread. Toasted lightly on a grill and served with garlic pickles.
Like you, I enjoy rye toasted. Lox, scallions, goat cheese and dill on toasted rye is one hell of a breakfast.
Seeded rye I often use for croutons.
Most of the recipes I follow began at the kitchen table with my Great Grandmother Bessie. Her rye kicked ass.
There's an artisan bread bakery in our 'hood from which I buy rye. I like rye bread with caraway seeds, but since I have entered my 8th decade of life the seeds stick in my teeth. I now buy seedless rye with which I make sandwiches for lunch. The sandwiches are filled with Italian cold cuts such Genoa salami, pepperoni salami, and provolone. Why not...my wife of 52+ years is of Italian heritage, and I'm not. The sandwiches are a combination of comestibles from 2 great cultures.