And the caloric content of rye bread, although less than that of white bread, is still high.
This recipe is a keeper.
Real Jewish rye, has a nice chew, a great firm texture and a crust that actually resembles a crust.
Let it rise for 30-40 minutes or until doubled in size in a warm, draft-free environment.
It may or may not have doubled in bulk, but it definitely will have expanded.
In this case, store the bread either pre-sliced or whole.
In fact, it is so common that many people think all rye has caraway, that the caraway is the rye, or that rye flour tastes like caraway.
Thanks for the recipe.