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Rye Bread for Sandwiches

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Nothing says lunch like a Reuben on dry-grilled rye bread with corned beef, sauerkraut, and Swiss cheese. Add a kosher dill pickle for a mini version of paradise on earth.

At a glance

Prep
Total
Yield
one 8 1/2" x 4 1/2" loaf

Ingredients

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Instructions

  1. Place all of the ingredients into the pan of your bread machine according to the manufacturer's directions. Program the machine for basic bread, and press Start.
  2. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency by adding a tablespoon or so of water if it seems dry and looks "gnarly." The dough should be firm, though slightly sticky.
  3. Allow the machine to complete its cycle.
  4. Remove the bread when it's finished baking, and transfer it from the pan to a wire rack to cool.
  5. Store, well-wrapped, at room temperature for 4 days, or freeze for up to 3 months.