In my last post, I mentioned that we used the Caraway Rye from the New Seasons Market bakery when making the VWAV Tempeh Reuben, and that I would have liked a darker, more flavorful bread. I would like to someday make a reuben using Dave's Killer Bread, he makes a Rockin' Rye, but apparently I'll have to go by his bakery store because none of the grocery stores seem to carry it. Maybe it doesn't sell as well as his other varieties. Anyway, I was excited to see that New Seasons carries another locally baked (somewhat--in Silverton, OR) vegan rye bread, and this one apparently as dark and dense as all get out.
Abiqua Farm Bakery doesn't have a website, but I'll let you know how their rye is the next time we whip up some vegan reubens in the kitchen.
If you have any tips for locally-made vegan rye or caraway breads, leave 'em in the comments!