Traditional Jewish Rye Bread is an endangered species. We're one of the last bakeries making the real deal in America.

This is rye like my grandparents ate in Eastern Europe, made with plenty of rye flour (believe it or not, most "rye bread" sold in America contains very little rye flour), a natural sour rye starter (not the usual canned shortcuts) and lots of time to let the dough develop.

We've put plenty of whole caraway seeds into and on top of this loaf. If you like caraway, you're in for a treat. If you'd like less caraway, check out our Jewish Rye for a bread that contains ground caraway, not whole.

Heat the bread when you're ready to eat. Click here for instructions.