Rats...Beefsteak Rye is a Hostess Brand

[Liz K]

Didn't think we ate any of the Hostess stuff that's going away.

I bake my own sourdough rye now an then, but the "hearty" version of this was the best tasting commercial rye I've found. Guess I'll be baking more...

[The Professor]

I don't mind the taste of Beefsteak Rye (even though it likely has only a minute percentage of actual rye flour in it)...it's the texture that I hate. Too soft, and too much like Wonder Bread.

[Steve]

I avoid the Beefsteak rye (too much of a malt-y taste) and go for either the Pepperidge Farm or the Manischewitz. The Pepperidge Farm makes a swirl (part rye, part pumpernickel) that is very good for a supermarket product.

[sueatmo]

Pepperidge Farm makes several fine rye breads. One of them resembles Beefsteak Rye. I prefer the Pepperidge Farm actually. I think the Beefsteak Rye is a bit soft.

[RedTop]

Beefsteak Rye here in SE MI goes for about $3.69 per loaf when not on sale (not often enough). I love the taste, but this is a product far too over priced for my family food budget.

[Bacardi1]

Late breaking news today has the court sending Hostess back to the negotiating boards, so your favorites may not be quite dead yeat.

[monavano]

Pepperidge farm makes a very good rye too, if that helps.

[JMF]

Don't expect to see all the Hostess brands disappear. They are in the process of selling the factories, recipes. and brands to other companies.

[jmcarthur8]

Hopefully, whomever takes over Beefsteak will start selling it here!

[jmcarthur8]

Hubby just reminded me of that today, too. Darn it. Beefsteak Rye is my favorite rye bread, also. We can't get it here in Georgia, so when we go north, I've stocked up now and then and froze a few loaves when I got home. I ration myself with a few slices now and then so it lasts longer.
Last week when we were in Northwest Indiana, I picked up a loaf of Gateway Robust Rye made by Lewis Bakeries in Evansville IN. There was only one loaf of Beefsteak on the shelf, so I nabbed that one and one of the Robust Rye to try. It is surprisingly similar to Beefsteak!

Can you post your recipe, or a link, for the sourdough rye? I have some rye flour in the freezer and some caraway seeds just waiting for me to find a good recipe.

[Liz K]

I'll post my recipe later today.

[Liz K]

Here's a picture of the recipe I've developed...keep in mind that I am not a "professional" recipe writer!

[jmcarthur8]

Looks great! Thanks, Liz. I will print it up and may just make some in a few days for leftover turkey sandwiches.
I have everything but the wheat gluten. Where do I get that? In the organic flour section of the grocery store?

[Liz K]

Most common brand I see is Bob's Red Mill...often with other items from this same company:

http://www.bobsredmill.com/vital-whea...