I can't figure out how to get this recipe to my box and posted, without typing it all out; but if you google King Arthur Flour and look up Sandwich Rye Bread on their site, you will find this wonderful rye bread! Rye bread is kind of tricky, this is an actual loaf, rather than a flat ball, which makes it fit in the toaster better....and it's excellent toasted. I followed the recipe closely, except for 2 things. 1 i subbed 2 Tbs Molasses for the sugar.......and i used my Digital Cooking Timer Thermometer and baked it to 190 degrees internal temp, rather than using my oven timer. I used the whole mustard seeds instead of the optional Dijon Mustard. We've had a piece to test it, and tomorrow we are looking forward to corned beef & swiss on rye!
Yesterday, I make a dough of rye, whole wheat, cornmeal, molasses, etc. Unfortunately the "etc." did not include salt or yeast. Hubby and I each took one bite of the resulting doorstop and spat it out. UGH!
Today I made up for it with this that we are waiting to cool so we can "test" it. Flour, water, SALT & YEAST plus a bit of olive oil and white wine vinegar.
Salt & yeast! Salt & yeast! Salt & yeast! REMEMBER the salt & yeast!