This is not an ordinary bread--it's heavenly. Learn all about it.

Everything you need to know about this bread
Three ways to enjoy rye bread
The Chef's Sandwich Advice
See how others use their rye bread

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This is the other deli bread. Delis want bread with flavor. The bread's not just a place to set the meats. It balances the meats. You don't want too much flavor, just enough to compliment the filling.

New York Rye is perfect. It makes your sandwiches better.

And it's not just for sandwiches. It's a breakfast bread, and it goes with meals.

When you read the reviews, you'll find people passionate about their rye. They love it.

Homemade bread is always better. Especially when it's yours.

Homemade bread is always better. It’s different, and it’s always better. Store bread is loaded with preservatives, so it can sit on the grocer's shelf for two weeks. This isn’t that bread. Enjoy it for four or five days. If you want some for later, slice it and freeze it. (We put little squares of waxed paper between the slices so they don’t freeze together.) Pop a slice or two in the toaster to thaw it. It makes fabulous morning toast.

Everything you need to know about this bread

What size loaf does this make? A large--over 1 1/2 pound--loaf.
What do I add? Just water. An SAF yeast packet is enclosed.
What does it taste like? Like an authentic New York rye bread. You can taste the rye and the caraway seeds if you choose to use them.
How strong is the taste? We've been making this for years. Most customers say it's perfect. It's not overbearing. Some would like a stronger flavor.
What's this bread like? Well, it's a creamy-white loaf with a bronze-colored crust. The crust is lightly crunchy.
How tall is it? With the right water temperature, it's six or seven inches tall in your bread machine.
Why is the water temperature important? The ideal temperature for yeast is 79 degrees. We tell you 80 degrees. That's easier to remember.
What if I don't have a bread machine? It's easy to make in your oven.
It says "no preservatives." How long will it last? It doesn't have three weeks of preservatives like in the stores. We recommend not more than five days on the counter. If you're not going to use it all, slice it and put it in the freezer. Thaw it in the toaster.

Make your own homemade rye bread. It's fresher and better, and your family will love it.

Dennis Weaver, Founder

Three ways to enjoy your rye bread!

There are three ways to enjoy your homemade rye bread.

The first slice is yours—just baked rye bread, warm out-of-the-oven with butter melting. Eat it as is, or slather a little jam or spread on some honey. That’s your experience. You can’t do that with store bread.

Since it’s the first slice, it’s the heel. This bread is crusty and chewy, like homemade rye bread is meant to be. Since it’s the heel, every bite will be chewy. Sit down and savor it.

There are two more ways to enjoy it.

It makes a great, flavorful breakfast bread. If you toast it, it will be crunchy-chewy, perfect for your morning brew. (Let the kids eat it with milk and jam.) It’s wholesome, satisfying, and nutritious—a good way to start the day.

If you have time, fry an egg and make a delightful breakfast sandwich. I melt medium cheddar cheese over the egg. Add a slice of pre-cooked bacon if you like—a bacon, egg, and cheese sandwich on rye. You can do that at McDonalds.

And then there’s the sandwiches. Now you’re going like a New York deli.

If you’ve got the bread, you can make the sandwiches. Scan a menu and pick your favorite sandwiches. Only yours will be better. The bread is yours, it’s fresh, and it’s homemade. Your sandwiches are going to be satisfying.

What follows is some professional advice to help you make your sandwiches the best that they can be, even better than downtown. (Read the reviews—of folks who have made the best rye bread and the best rye bread sandwiches.)

The Chef's Sandwich Advice!

The secret to great sandwiches is to use better condiments and more of them.

There is nothing wrong with mayo, but don't limit yourself. Consider elevating your mayo with a spike of lemon or lime or a vinaigrette. Spiked mayo is dynamite with cheese.

The condiment provides much of the flavor of the sandwhich. We understand "better condiments" but how do we use more condiment?

In the sandwich below, the salami and cheese sandwich, spread the spiked mayo on both slices of bread. Then spread it on the cheese, then spread it on the meat.

Now your sandwich is much more flavorful.

cheese and salami sandwich

Cheese and salami sandwich with spiked mayo

See how others use their rye bread!

Very flavorful but not overbearing. It made a great Reuben! --Vincent Dorr

Excellent! . . . good with butter, peanut butter and even pimento cheese. --Cynthia McDonald

There's nothing like the taste of fresh rye bread when you make a grilled sandwich with it! This was the best rye I've had in a long time! --Michael Levinson

This is perfect for sandwiches. Good for toast and hot dog buns. My dad loves hot dogs on rye. --Christine Bair

This bread is especially delicious when toasted and topped with butter…yummy breakfast with cheese, fruit, and coffee. --Alice Lora

We made pastrami and Swiss melts with this bread, and it was AMAZING!!! --Brandon Keenan

. . . I have made deli sandwiches with it, grilled Swiss cheese, had plain buttered toast with it, and even buttered toast with a fried egg/runny yolk on it, and every time, I've been in heaven. --JENNIFER DICKINSON

Corned beef on rye, grilled

Adventuresome? Grilled Raspberry and Cream Cheese on Rye

Rye Bread Mixes

The Prepared Pantry

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