I always say that I love rye bread, but this rye and whole bread recipe is more perfect than just the regular rye bread that I am always gushing about. What do I love about rye bread? Nothing special really, other than the crusty outside and the moist and soft inside. I eat bread with anything. And when I say anything, I literally mean anything. I eat rye bread with soup. I eat rye bread with stew. I eat rye bread with anything fried if I can. I eat rye bread with paste. I eat rye bread with steak. And I eat rye bread with my favorite spreads such as cream cheese, butter, peanut butter, and jam! Sometimes I even it it on its own. I love the taste of rye bread or rather the lack of the usual sweet taste. It’s a meal on its own if you ask me!
My husband loves this rye and whole bread recipe because just like me, he eats it with anything. It’s his favorite breakfast actually. He smothers it with his favorite strawberry jam along with butter. Sometimes, if we have leftover cooked meat in the fridge such as turkey or ham, he makes himself a sandwich which he can bring to work. And then he brings another slice which he eats along the way. He loves his rye bread the way I love it. Chiyo and Calvin love to eat them as is too. Whenever I find myself clueless about what to serve my sons for snacks, I just make them their favorite peanut butter and jam sandwich. Yes, this rye whole wheat bread recipe is a blessing to moms!
Photo and recipe courtesy of Natasha’s Kitchen.
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Quick Tip: This bread keeps well in the fridge or freezer without becoming crumbly.
