Does anyone know how the wonderful bakerys in Chicago make rye bread? I grew
up in Chicago and have never had any rye since I moved away that was as good.
It is light (no molasses), very tender, crusty and smells wonderful. It
comes with or without caraway.
I have tried many recipes over the 40 years since I left Chicago and have
never been able to replicate that rye bread. I have even brought loaves back
to the west coast in my suitcase, when I visited my family in Chicago.
If anyone knows the secret, I'd love to know how the bakers make that rye!
Lois in Shelton, WA