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This bread was made 2 days ago and I completely forgot to take a photo the day of, my bad.
The recipe is from Peter Reinhart's Whole Grain Breads, it's the "Rye Hearth Bread" with only rye flour (Arrowhead Dark Rye flour was used).
It tastes awesome with some salt sprinkled on top, one of my favorite breads. Cheese, chicken, and butter all worked great on it.
Here is a photo with a closer look at the crumb:
](/images/16656010733941028.webp)
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Looks close to the good version of that bread, the Finnish one. I think the difference is that it’s baked at low temperature making it chewier
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The fancier versions of rye bread usually have buttermilk, wheat flour, honey, molasses, and/or golden syrup. The wheat and sweetener do take rye bread up a notch.
I decided against using those because I tried this to see if I was allergic to gluten. White bread has been bothering me recently and didn't want to potentially waste those ingredients. Thankfully it seems to actually be a wheat intolerance.
Don't let a simple rye bread fool you, it looks plain but it does have a ton more flavor than normal white bread. It really holds up to toppings that softer breads can't, like fatty cuts of meat.
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