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Growing up in St. Louis in the early 60's we bought a rye bread with a coating of corm meal (maybe) called tzitzle rye. Does anyone know exactly what the crust is rolled in to make it "tzitzle?"

The Eric Hanner Memorial Jewish Bakery Rye Bread Community Bake**********************************************************************For those who wish to limit or disengage from the flood of email notifications associated with long threads such as these CBs produce, Dan had written up how to do

My parents are visiting this week, and my mom likes rye bread. I made this once before with good success using a LAS. I've been able to keep my "sour" raisin yeast water going and refreshed so I decided to make this loaf using that instead of the LAS. The concept being the sour yeast water provides the leavening and acidity that a rye needs without using a traditional

This is a recipe in Hamelman's Bread (3rd Ed.). It was a straight forward bake and had a very nice sour apple aroma during the bake. Haven't had a chance to slice it yet, but will have some in the morning for breakfast. Recipe calls for Medium Rye, but says that Whole Rye can be substituted. I proofed this seem side down for the natural score look.Makes one loaf...Total

This recipe is based on Hamelman's 80% Rye with a Rye Flour Soaker from Bread (3rd Ed.). I followed the recipe as written with two exceptions. I used a mash at 125% hydration instead of a soaker at 100% hydration, and I used a 50:50 barley:rye flour in the mash instead of all rye flour. The recipe calls for Medium Rye but states that Whole Rye can be substituted. I used fresh