What Makes a Great Rye Bread?
Rye bread is more dense and firm than breads made from wheat flour, making it a great choice for sandwiches that could use some extra “hold.” High in fiber and strong in flavor, rye bread is a great accompaniment to bold meats and cheeses. Toast several slices to serve with soft cheeses and other savory spreads. Our chefs define a high-quality sliced sandwich rye bread as having an inside that is light or dark in color. As a stylistic choice of the manufacturer, rye bread may or may not have seeds. The shape should be a somewhat flattened oval, and the crust should be medium to dark brown, even in coloration, and not more than one-eighth of an inch thick. There may be ground cornmeal or semolina on the bottom crust. The product should deliver a slightly pronounced rye grain aroma and a moderate amount of fermentation sourness. Aroma complexity may be enhanced by the addition of caraway or other seeds and warm spices such as allspice or cinnamon. A rye bread is in taste balance when sou
