So I've seen quite a few rye recipes recently. As a child (I'm 62 now), I refused to eat rye bread in a sandwich (e.g. ham & Swiss on rye). I really didn't like the "weird" taste of the bread. As I have grown, my tastes have mellowed out, although my aversion to rye bread has kept me from trying it again. Understandably I am curious about using rye flour but hate to spend the time and money on rye flour and the baking process only to confirm I still dislike rye. So my question is, is there an added something to deli rye bread? I recall there being small, dark seeds (?) in the slices of bread. Funny thing is I like pumpernickel bread and was surprised to learn it comes from a rye flour.

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