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The Road to Reuben: Rye Bread

A Reuben sandwich requires rye bread, which of course I had to make myself. Rye flour was harder to find than I expected. What I found was dark rye, while most recipes call for light or medium rye flour.
I ended up with this recipe from Spruce Eats that calls for a mixture of dark rye and whole wheat.
It resulted in an excellent loaf. (Two actually, the other half of the dough went into my freezer for later.) The rye itself was rich in flavor; the caraway seeds gave a nice highlight. The texture was dense but still very soft.

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