I love rye bread! I make it often but I did not realize that what I was making was actually Italian rye bread. I wasn't aware that different countries have slightly different versions.
My recipe calls for a mix of rye and all-purpose flour, along with yeast, warm water, milk and olive oil. I also use caraway seeds.
The result is a beautiful brown rye bread with a crispy crust and soft interior that's not too dense and not too sparse. I love having this bread fresh and with lost of butter. It's so delicious, it's my favorite bread.