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Jan 29, 2002 11:37 AM

Great jewish rye in Boston?

  • m

Can anybody point me towards a really good loaf of jewish rye bread in or around Boston? (Light rye, not pumpernickel.) Seeded preferred, but seedless is fine. Major considerations are: brittle shiny crust; moist, closegrained, almost spongy interior; and that faintly sour flavor. Iggy's has a nice light rye, but it isn't really the same. It can't be that hard to make -- practically every bakery in New York had it when I was growing up. Any suggestions?

Many thanks in advance.

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  1. I hear ya, bro. You described it to a T (except that for me, seeds are NOT optional). But the only direction I can point you is SW toward NY, because I've never found the same thing anywhere in Massachusetts. Of course, the NY hounds will tell you that you can't get it in NY anymore either...maybe they still make it in New Haven?

    1 Reply
    1. re: C. Fox

      There used to be many Jewish bakeries in and around comes to mind Stones Bakery, used to be in Lynn on the north shore. Alas me thinks good jewish rye is no longer made around these parts. That makes for very lonely corned beef.

    2. I'd like to know myself; I go down to NY (where it is harder to find than it used to be, yes) and bring it back to my freezer....

      The key aspect missing in New England versions I have sample is the dense but spongy and moist interior. According to the magisterial Secrets of a Jewish Breadbaker, it's supposedly created by using common (aka first clear) flour for the wheat flour portion, and adding altus, which is a mash from old rye bread crusts; I have to say, following that cookbook's recipe came close, though you really need a commercial oven to then get the crust right. Obviously, these are complications for most commercial bakers. Like using malt instead of sugar to make bagels, it's more time consuming and therefore seems less cost-effective. If bakers only knew what business they are missing....

      1 Reply
      1. re: Karl

        WOW! No sources!! I guess I'll have to go ahead and make it myself -- Cook's Ill. published a recipe not too long ago which sounded promising. I guess the perfect roast beef sandwich will have to wait until then. I'll glad that others know the kind of bread I'm talking about -- I'll let you know if I find any, and if that recipe actually delivers the goods.

      2. Man, are you making my mouth water. The last time I had the real thing was 30 years ago when I lived in the Bronx off the Grand Concourse and Jewish bakeries were every fifth storefront. Why is it so hard to find bread that you have to CHEW! Does anyone know if Rein's in Connecticut carries it? But then, of course, you'd also have to bring back the pastrami... and the mustard... and the half-sour pickles...