Now this is what I'm talking about when I think of a rye bread. It's loaded with caraway seeds, giving it that distinct rye flavor, and it came out looking beautiful. I cut the tops of the bread with a knife, but the cracks in it let it open much more. this recipe lets you make either two round loaves (spoiler alert: that's what I did) or four longer loaves. It's always easier to eat two loaves instead of four, and I figured I could get rid of them much quicker this way. Plus, big round loaves make better sandwich bread than small baguette size ones. Speaking of sandwiches, that's exactly what I did with this loaf. Right when it was still a bit warm, I cut off a piece and threw some Swiss on that, and it was excellent.
I was really happy how this one turned out even though it was a hot mess to knead because the dough was massive and unruly. Rye dough is characteristically very sticky, which means you have to really work to get it where you want it. This one required a starter that you can let sit for at least 6 hours, and up to 3 days. I think that's where all the good rye flavor is coming from, but tomorrow's bread is made with a rye sourdough starter, so I'm even more pumped for that one.
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