Jewish Rye

The history of rye bread in America begins with the great migration of the nineteenth century. Popular among immigrants from Germany, Scandinavia, Poland and Russia, this bread stayed fresh for a long time (weeks rather than days), and was a perfect choice for long boat trips. We make our Jewish Rye bread in a traditional way with a sponge. Fermentation, raising and baking take more than 24 hours. This bread is a timeless classic with a signature touch of caraway seeds, a true cornerstone of the great delicatessen tradition exemplified in the famous Reuben sandwiches.

It is impossible to go wrong with this bread. It is equally good by itself, with a glass of milk, or with a slice of corned beef - but there is one way of eating our Deli Rye Bread that is simply too good to have any rational explanation. Here it is:
1) Take a good thick slice and rub the crust with garlic.
2) Spread some butter on the slice.
3) Sprinkle your bread with a dash of coarse salt.
4) Slice a radish thinly and add on top.
5) Take a bite and taste paradise!

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