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.
The Jewish Rye contains ground caraway seeds. See the Caraway Rye for a rye bread that contains whole caraway seeds. Not sure which you want? Try both!
This is the same bread we use to make our sandwiches; it’s in our popular Reuben Sandwich Kit. Buy a loaf and you'll upgrade a week's worth of lunches.
"America's very best rye? No contest... It comes from Zingerman's Bakehouse, which makes loaves of rugged rye that are dense and springy, laced with the taste of hearth smoke."
Jane and Michael Stern, Saveur
It tastes "like no rye you've ever had."
David Sax, The Atlantic Monthly Food Blog and author of Save the Deli
Heat the bread when you're ready to eat. Click here for instructions.