Part 7/8:
Baked initially at 450°F, the temperature is lowered to 400°F for about 45 minutes, until the loaves are beautifully browned and sound hollow when tapped or reach an internal temperature of 205°F. The result is a dense, aromatic rye loaf, ideal for pastrami sandwiches, toast, or enjoyed simply with butter.
Final Tips and Presentation
Martha emphasizes the importance of thorough cooling before slicing any bread, ensuring the texture remains intact. Properly baked bread can stay fresh for several days and serves as a versatile foundation for countless creations.