I've taken to trying out new recipes lately and this whole combination is a hit with our family. It requires a bit of prep work since you're making a whole loaf of bread. I did this the night before, let it rest overnight and then was able to cut it into 16 generous pieces. No need to buy store bought bread now!
Light Rye Bread
1 1/2 cups water + up to 1/4 cup water (save for later)
3 Tbsp Blue Agave Nectar (you can also use honey)
2 Tbsp olive oil
3 tsp caraway seeds, whole
1/2 cup cornmeal
1 1/2 cups rye flour (light or dark)
2 cups bread flour
2 Tbsp vital wheat gluten
1 Tbsp active dry yeast
1 tsp salt
Either throw in your 1 1/2 lb bread maker machine OR mix in a mixer and turn into a greased loaf pan. Let rise 1 1/2-2 hours. NOTE: last 1/4 cup of water is for consistency. If dough is nice and slightly sticky, no added water is needed. If its real dry, add the water.
Preheat oven to 375. Bake about 30-40 minutes. I pulled the loaf out and cut in half to make sure the inside was all cooked. It's hard to tell by just sticking a knife in it. The crust is nice and hard crusty.
Let set overnight for easy slicing (or eat with honey butter right away, steaming hot from oven!)
Fancy Tuna Melts
3 cans tuna, drained
1 Tbsp mustard
4-6 Tbsp mayonnaise (to preference)
3 stalks celery diced
1/4 cup red onion diced
2 Tbsp relish
1 packet splenda
2 hard boiled eggs, peeled
optional: 1/4 cup diced green or red pepper
To make tuna melt, put oven on to broil. Lay out slices of bread onto a sheet of foil. Top with tuna salad. Top with 1/2 a slice of American cheese. Broil until cheese starts to brown. Voila! Fancy tuna melts on bread you made yourself!
OPT: Toast the bread first if you like a nice crispy texture. This bread is dense so we didn't really need toasting.