For the freshest taste and earthy rye flavor, make your own cocktail rye bread to pair with appetizers at your next party. Redstaryeast.com gave me the inspiration, but I took liberties with their cocktail rye bread recipe by using my bread machine dough-making feature to save kneading energy and time. Baked in mini loaf pans, the breads were nearly identical in size to standard cocktail rye bread slices (see photo.) But the taste - oh the taste! I made corned beef and Swiss cheese mini-sandwiches to serve at a potluck luncheon.
(For conventional yeast bread-making directions for this cocktail rye bread, go to http://redstaryeast.com/cocktail-rye-bread/
Place measured ingredients in bread machine pan in order according to bread machine manual instructions for dough making. When cycle is complete, remove dough.
Divide dough into four equal pieces and roll each piece into 1-inch thick log. Place logs 2-inches apart on parchment paper-lined baking sheet. Cover with a clean tea towel and let rise 20-30 minutes until nearly doubled in size.
Bake at 350 degrees F. for about 25 minutes until golden brown. Transfer to a cooling rack and cool completely before slicing.
NOTE: I divided dough into 3 8-ounce portions and baked the breads in mini-loaf pans instead of shaping into "logs." See last photo.