Search Results for: recipe

This is the best post-St. Patrick’s Day meal I know. And it calls for an artisan loaf of rye bread to make a Rueben Sandwich with all that leftover corned beef.
In day-to-day baking, I seldom make a loaf of bread that doesn’t have half a cup of rye flour in it. It seems to deepen the flavor, especially the second day, so be sure you give this bread a day after baking to develop its full flavor. Especially if you complement rye’s mild, nutty flavor with caraway, fennel, and/or anise seeds, which will give it the traditional deli flavor most of us associate with rye bread.