Thanks for the recipe

Joe,

We made the Rye bread this evening, I love rye bread and this was
very good... Corn beef on rye, it was indeed, as you say YUMMO!



Thanks for posting it!
Steve

You're very welcome. It's not hard to make, as you well know, it just takes some time. With rye flour and whole wheat flours, I allow up to an additional 30 minutes for them to double in size. It's just the nature of these coarse flours. Enjoy!

Joe