Get the Recipe
I tend to make fluffy rye breads that are destined for sandwiches, but sometimes I really want a dense, chewy rye. This isn't sandwich bread; it's more a bread you'd slice thin with appetizers or toss in a bread basket. It's not a lightweight bread; it's more serious than that.
It would be great with cream cheese and raw onion (one of my favorite snacks), or with a simple little smear of good butter.