I have tried so many rye bread recipes that I've lost count. I wonder
if anyone has a recipe for a "Baltic" type of rye bread or a Jewish rye
loaf. Living in Missoula, MT there is no source for "store-bought" rye
that even comes close to what I was able to purchase when I lived in
Chicago. The bread is usually slightly on the coarse side, quite heavy
and has a dark brown, shiny but pliable crust and the bread has a lovely
smell when sliced into. It is an ideal to serve with hearty winter
soups or stews. If you can help me out, please post it.
Thanks,
Audrey Konie