I don't hate all breads made with rye. After making the 100% Sourdough Rye, I honestly didn't think I'd ever say that, but my experience with the New York Deli Rye and earlier with the Swedish Rye have taught me that some rye breads can be downright tasty.
Well, to be completely candid, the New York Deli Rye is pretty far from 100% rye. It's only 35% rye flour making it a little easier to work with and a whole lot easier to eat. The sauteed onions that were added to the overnight soaker also greatly improved the bread and disguised some of the rye flavor. For dinner we combined this bread with roast beef and extra sharp cheddar cheese in some panini's for dinner with marvelous results.
On a humorous note, child #2 was happily enjoying a warm slice of the bread until I told her that it had onions in it. Even though she had been enjoying the slice, all of a sudden she didn't like it and wouldn't eat any more.
I was especially pleased with both the crumb and crust. I intentionally went a little heavy on the water to ensure I'd get larger pockets of air. The dough was a little tricky to deal with since it was very tacky and sticky but the effort paid off with the large pockets that you can see above. The crust also looked beautiful, nicely golden with delicious texture, a result of the egg-white wash applied right before going into the oven.