So I have a recipe that calls for rye bread.
It's a hamburger recipe. It's basically swiss cheese, grilled onions, and ground sirloin. And the rye bread is supposed to be the buns.
Easy enough, so I went to the market, and I found four different types of rye bread from Oroweat.
1. Dill Rye
2. Extra Sour Rye
3. Jewish Rye
4. Russian Rye
I'm absolutely confused as to which rye bread the recipe is calling for, and which of these would suit the recipe I'm planning on using.
I also noticed that rye bread is quite wide in shape. I don't know why the recipe calls for such bread, when the burger patty is round. I hate burgers with areas of it, which have no meat but just bread...
It's a hamburger recipe. It's basically swiss cheese, grilled onions, and ground sirloin. And the rye bread is supposed to be the buns.
Easy enough, so I went to the market, and I found four different types of rye bread from Oroweat.
1. Dill Rye
2. Extra Sour Rye
3. Jewish Rye
4. Russian Rye
I'm absolutely confused as to which rye bread the recipe is calling for, and which of these would suit the recipe I'm planning on using.
I also noticed that rye bread is quite wide in shape. I don't know why the recipe calls for such bread, when the burger patty is round. I hate burgers with areas of it, which have no meat but just bread...