Eastern European Rye...Oh My!

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.