jewish rye

jewish rye
This is the bread that's been the base of well over a hundred thousand sandwiches at Zingerman's Deli since our opening in 1992.

Traditional Jewish rye bread is an endangered species these days. In traveling and telephoning across the country trying to track down what's left, we've found Zingerman's Bakehouse Rye is just about the only one. It is rye like Amy's grandparents ate on the lower East side in New York city: plenty of rye flour (believe it or not, most "rye bread" sold in America has hardly any rye flour), a natural sour starter (not the usual canned shortcut), and lots of time. It takes more than 5 hours to let the dough develop. A perfect pairing with hot corned beef or any kind of sandwiches.

In the April 2011 "Sandwich Issue" of Saveur magazine, Jane and Michael Stern—"two aficionados of traditional Jewish rye"—embark on a quest to "track down the country's tastiest loaves." "America's very best rye?" they write, "No contest. We found it in Ann Arbor, Michigan...It comes from Zingerman's Bakehouse, which makes loaves of rugged rye that are dense and springy, laced with the taste of hearth smoke."

Read more about the rye flour we use in our rye breads on our Blog!
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