This high-hydration deli-style rye bread with seeds is made with a blend of rye flour and bread flour for a moist, slightly airy crumb and a lovely thin crust with just the right amount of crispness. This recipe uses one of my favorite simple tricks from pastry school for infusing a dough with lots of flavor, and it can be made in just a few hours without a mixer too! ⁠ ⁠ 🔗: Find the full recipe at the link in my bio (@the.practical.kitchen) or on ThePracticalKitchen.com!⁠ ⁠ https://thepracticalkitchen.com/seeded-rye-bread-loaf/