Cook the Book - My Bread by Jim Lahey - Rye Bread pg. 63

This bread was a variation on the basic bread with the addition of about 25% rye flour. I enjoyed this bread (as did everyone who tasted it). The rye gave it a more complex flavor. It tasted similar to the whole wheat bread I had made earlier.

I'm having a lot of fun making all the bread. I am going to experiment with some storage methods; possibly trying to freeze the bread for a time and see if I can thaw and heat in an oven. We do this with store bought bread and it turns out good.

I've also found that the bread keeps best (at room temp) if stored in a perforated bag that you buy bread in from the store. Usually after the first day its best if sliced and toasted slightly.