This rye bread recipe is a classic, with the added twist of caraway seeds. Bring the deli home with this lovely bread recipe.
Growing up, I lived in North Carolina for the majority of my years and as much as I loved it there and still enjoy going back, it was lacking something. Well, actually, it was lacking a few things. There were no diners. They don't even know what Taylor ham is. Pork roll just does not exist. I guess that's just a Northeast thing? The other thing that is lacking are delicatessens.
Now living on the east coast, I have great delis close by nearly anywhere I go. When it comes to getting the perfect sandwich, so often that sandwich is on rye bread. To me, rye feels like an integral part in making the perfect sandwich. Sure, whole wheat is great for an average sandwich. Peanut butter and jelly pretty much needs to be on white bread to feel classic.
But what about corned beef? Pastrami? They NEED to be served on great rye bread. A sloppy joe?? Is a sloppy joe a regional thing as well? I don't think I'd ever had a towering triple decker of turkey or pastrami on rye with layers of coleslaw, Russian dressing and Swiss cheese before moving to New Jersey. But man, oh man, that's a serious sandwich, and it just wouldn't be the same if it weren't served on rye bread.
So what if you live in a place where you just can't get good rye bread? Sure, I suppose the grocery store brand in a plastic bag could cut it in a pinch. But it shouldn't when you can easily make a fresh loaf at home.
This caraway rye bread has a tender crust outside while inside is soft, light and dotted with tiny flavorful seeds. Not a fan of caraway seeds? Ditch them. You won't miss them. I personally think everything is better on rye bread and this loaf is the perfect for any sandwich your heart desires.
We think Kate is a genius at seeded breads. Don't miss her Flax Poppy Seed Bread Recipe too.