Roast beef & cheddar with onion, homegrown arugula, and horseradish on homemade rye sourdough with olives. Potato chips are my junk food downfall. Iced water (not shown) to drink with this.
The bread obviously went sideways not up when I baked it but it’s lovely, dense and springy, great sandwich bread.
Rye spreads. I work at a bakery in Germany, where there’s a lot of rye, and starting at about 70% rye to 30% wheat, the bread stops gaining height. If you use farro or buckwheat instead of wheat, you’ll get either more lift or the same as rye alone, respectively. If you use a mold, that also makes a difference, but it’s less important than you’d think.