This is the house bread at our restaurant, Zingerman's Roadhouse. It's become a bit of a local favorite, but it's not well known beyond Ann Arbor.
Roadhouse Bread is based on an early American recipe made by combining rye flour and cornmeal with wheat. The ratio of wheat we're using is probably higher than the typical farmer could have afforded, but anyone from an 18th-century New Englander to Laura Ingalls Wilder would recognize and enjoy it today.
It's got a really great crust and soft chewy center that has a slight sweetness from the addition of dark molasses. Excellent with fresh cream cheese and smoked salmon.
Heat the bread when you're ready to eat. Click here for instructions.
In the continuing pursuit of local flavor, Zingerman's Bakehouse has upgraded the rye flour used in this bread. The rye is grown at Moore Seed Farm in Elsie, MI and milled at Purity Foods in Okemos, MI.