I discovered rye bread my freshman year in college at University of San Diego. I went to the deli on campus and ordered a pastrami, havarti, extra mustard on rye. The only choices for bread back then where wheat, white or rye, but the rest of the semester, I ordered everything on rye. With all the artisan bakeries popping up everywhere, really good rye bread is everywhere.
I was so excited to try making it myself. The recipe and technique is clearly explained in Baking with Julia. I recommend reading the recipe and instructions at least once before starting this project and make sure to save if for a day that is open.
Cover the dough with your favorite towel from Dorie Greenspan!!!
I started my dough early in the moring, went to breakfast with a friend, came home checked on the dough, ran errands, checked on the dough and finished up while watching the Seahawks game. I missed part of the game because I had to figure out how I was going to suspend the dough for the last rise.
The bread was done after the Seahawks win over the Panthers...Yay!!!
I let the bread cool, as instructed, as much as I wanted to try it. The next morning, I toasted a piece to have with my fried eggs. YUM!!!
To see other versions of this recipe, click here.