Eastern European Rye Bread – Tuesdays With Dorie


Rye bread is one of my favorites – I love it toasted with eggs in the morning, for lunch as part of a corned beef sandwich with swiss cheese and mustard or as a snack with smoked salmon and crème fraiche. I’ve never really tried making it before though so I was a little nervous about attempting this recipe but I shouldn’t have been. It was actually a lot of fun and the bread was so much better than most I’ve bought at the store – very moist, nice caraway flavor and a great crust. The dough was very easy to work with as well even when it was hanging from my skillets in towel slings!

Here are a few photos of the bread being put together. The first is the dough rising:


The dough formed into a loaf:


The dough resting in the dishtowel hammocks:


I really enjoyed making this recipe and i have to say it made some of the best rye toast and corned beef sandwiches I’ve had in awhile.


10 thoughts on “Eastern European Rye Bread – Tuesdays With Dorie

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