So here it is, a big loaf of rye sandwich bread. This is a technically easy loaf to make, you just need to dedicate a bit of time, allowing the sponge to bubble for 3-4 hours really helps the flavors to deepen, but if you are in a hurry, 1-2 hours will still produce a good loaf. I have read several accounts of adding pickle juice in addition to the water to the sponge, and it produced wonderful results. The flavor is much richer (and really not pickly) after the loaf is baked. Rather non-traditionally, you will find that I combine the traditional caraway seeds with fennel and coriander for a bit more excitement! If you want a traditional loaf, simply add 3 tablespoons of caraway seeds.