I still remember the day I learned the dirty secret of rye bread: rye flour is almost incidental to the bread. The distinctive aroma and flavor come from caraway seeds, and the darker color comes from molasses. You could easily make “fake rye bread” with a generic wheat-bread recipe by substituting molasses for sugar and throwing in a tablespoon of caraway seeds.
Nevertheless, here is a recipe for real rye bread. It’s good practice for learning what to do when your bread doesn’t rise the way you intended.
Peace, love, and biscuits,
Kevin
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