Traditional Jewish Rye Bread is an endangered species these days. We're one of the last folks baking 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.

Our onion rye is made with fresh, caramelized onions and lots of poppy seeds. A major hit with onion lovers, it makes very special sandwiches. At Zingerman's Deli we serve it toasted next to corned beef hash with spicy ketchup.

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