This rye is one of the best recipes I've tried in a long time. The sauerkraut adds moisture, and both the sauerkraut and pickle juice add a nice sourness. Although the bread is packed with whole grains, it's also packed with flavor. Mustard, caraway, dried onions—it all adds up. More

Rye doughs can be a bit difficult to work with because rye flour doesn't behave the same as wheat flour. What's the secret? A long rise and a bit of bread flour added to the mix. More

In our house, cocktail rye was typically served as the base for chopped chicken livers or cream cheese, always served open-faced, kind of like the untoasted rye version of crostini. The smaller size of the loaf always made it seem fancier to me. More

Christmas is over. You've stuffed yourself with cookies. You're thinking that you'll start eating healthier in the new year. But ... but. There are Christmas leftovers to finish first! Maybe a roast, maybe a ham. A sandwich would be nice. Those leftovers deserve homemade bread. This makes a nice sandwich bread, and it couldn't possibly be easier (as long as you have a bread machine). More

Since 1924, Long Beach locals have been flocking to Joe Jost's, a mellow bar that serves up beers at 29 degrees (they even have a thermometer showing the current temperature) by the schooner along with pickled eggs, chili peppers, peanuts, pretzels, and a delicious little sandwich called the "Joe's Special." For $2.95, bartenders will give you a Polish sausage wrapped in a fresh slice of rye bread, served with Swiss cheese, a pickle and mustard. More