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?
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