Rye by itself, can’t really be made into bread. Not that anybody would want to eat anyway. That’s how I understand it anyway. So Rye flour is incorporated into a regular bread recipe. It’s kind of tricky to make right from what I’m reading. It isn’t going to rise the same or proof the same or something.
It sure is good though! It is essential for making Reuben sandwiches. I like to cut it real thick, like Texas toast almost. Then, when making Reubens, it’s important to let it get stale, or dry in the a low oven for 20 minutes or so.
Then it gets slathered in dairy butter and “grilled” in a hot pan as normally, this gives it that essential dry crackly yet tender crunch so essential to Reuben goodness.
Reuben sandwiches … with fresh bread buttered up just ever so … yep, that is tough to beat.