Kathy, have you looked in Secrets of a Jewish Baker by George
Greenstein? There is no greater athority on Jewish baking than he. I
think that there is a recipie for Polish Corn Bread in Mr. Greenstein's
book that is a rye bread with no corn meal in it. If you live in the NY
metropolitan area, you can also try to contact Arthur Schwarts on 710-AM
WOR radio. Besides having had Mr. Greenstein on the air, Mr. Schwarts
knows a lot about Jewish food in general. He remembers the tasts of his
jewish/NY youth with such clarity that your mouth waters when he describes
almost any culinary sensation. You can probably email him too. By the
way, your endeavor on your husbands behalf is very sweet.
Best wishes,
Ray Rosenblum (another jewish baker).