delicious with slices of warm corned beef tongue topped
with barbecue sauce, Dijon mustard, and creamy horseradish
Rye bread is not one of my favorites specially the sour dense variety but I was willing to give it a chance to wow me. I baked a small batch and surprisingly this time, it did. I used a 3 to 1 ratio of rye/bread flour with a rye sponge in place of sourdough starter. The dense dark bread has no flavorings nor seeds like caraway that in my opinion mask the earthy somewhat smokey flavor of rye flour. I love that it has a bit of chew and is sweetish too. I prefer the bread untoasted with just a little butter or duck liver paté and with corn chowder, but I love it even more with thick slices of corned beef tongue.