Serving Rye Bread

Serving Rye Bread
My name is Brando Sarkis on behalf of Expert Village. Today I'm going to show you how to make rye bread. You always want to use a good bread knife. The sign of a good bread knife is a nice sharp, serrated edge. "Cause the reason you want to do that is a sharp edge doesn't saw through the bread well enough so you'll need - whoa, that's my timer, see it has been 10 minutes. The sharper edge will actually allow you to saw through the bread. And when you slice the bread you don't want to smash down like this, you want to just gently saw through it like this and work your way through really slowly. So I'm going to come over here. We're going to start with my, the weird looking side. We're just going to do really nice, thin strokes, lightly, don't apply any pressure at all with the blade. Let the blade fall through the bread on its own. We have to work it to get through the crust though. Homemade bread has a very thick crust typically on the bottom. There we go. You'll see nice even cut. Nice looking rye bread. Nice texture inside, nice even color, not any tunnels to speak of, big air pockets or anything. Excellent, excellent excellent piece of or hunk of bread here. Now let's go with the loaf. I'm going to slice it the same way, which is going to kind of start here. I'm going to start a little low because its lid kind of sticks out. Just do, just a gentle sawing motion. Let the knife do the work, not me. There you go, same thing. Really light and fluffy inside, really light and fluffy here on the end, nice crust on the outside. This is going to make some really, really great sandwiches, so. Or you can eat it with soup or anything you want. I'm a really big fan of rye bread myself so anyway, and something else you can do is when you slice the ends off, unless you want to eat them, I don't eat them, as you slice into the bread, you can keep the end kind of as a moisture sealant or air tight seal and keep slapping it on the end here when you wrap it up so it'll help keep this, the slices in the middle from going stale. Unless you want to eat this piece, then feel free so, anyway, I'm going to slice up another piece 'cause I'm going to save this as an end piece. I'm going to slice, actually you know what, and I?m going to have a piece of the round one. Just go over here and give me a nice sawing motion here. I've had a lot of fun making this bread today. Hopefully you've had a lot of fun watching me make it. Ah, that one has a really nice crust on the bottom, really thick. So, at this point I'm going to have to bid you a fond farewell and I'm going to go eat some of my new bread.