While there are hundreds of recipes for Rye Bread available, people may prefer rye loaves depending on where their ancestors lived.
If you lived in New York and learned to eat Levy’s Jewish Rye Bread or had ancestors from Western Germany, you might prefer REAL NY JEWISH RYE BREAD with a thinner crust and a very soft crumb. This softer bread makes great sandwiches and makes a great Pastrami on Rye sandwich!
If you had ancestors from Russia, Lithuania, Poland or East Germany, you might prefer a RUSSIAN DARK RYE BREAD with a thick hard crust and heavier crumb. Russian Dark Rye with it’s molasses and organic cocoa and Pumpernickel Bread have a much longer shelf life and last easily a week before going stale. These breads are amazing with a schmear of cream cheese and caviar on top!
Both the Real NY Jewish Rye Bread and the Russian Dark Rye Breads are made in a 9x4 loaf pan and weigh about 2 pounds each. They come with organic caraway seeds mixed into the dough.