Rye Bread In Seattle
Who do you think has good rye bread in Seattle.
Delis, bakeries, butcher shops, etc.
I'm making rye this weekend and want to give it to places so that they can compare mine with what they are currently using.
I can't provide you with a definitive list, but the caraway rye at Stopsky's Delicatessen on Mercer Island is fantastic.
3016 78th Ave SE, Mercer Island, WA 98040
Try the Russian Food market at the corner of West Valley Highway and Strander Blvd, near Southcenter. They have rye bread. Russian rye bread is radically different from the American/German product we see in American grocery stores.
First of all, NO DAMN CARAWAY SEEDS! (yay!)
Second, the loaves aren't made in the US. They're made in BC and trucked in.
Third, demand is quite high, so turnover is high.
They include no wheat flour
Each loaf weighs around six pounds, and might cost $4.00
Forget the factory-made plastic American/German stuff. Go to the Russian Food Store there and get something that's really good.
There's a Russian deli between 135-145th and Aurora on Aurora, on the east side of Aurora, there's one on Sunset Dr at Union in Renton Called "Vladimir's" I think. There's one in Auburn on Auburn way just south of 277th, there's one in Bellevue north of I-90 on 148th.
Do you need more stores? Often they're called "European food stores" or something because the cuisine they offer can include Russian, Polish, East European, and Northwest Asian (Caucasian) cuisine. Caviar and kasha.
Just wanted to confirm that Columbia City Bakery makes a very nice loaf. Crispy crust, consistent crumb, and excellent rye flavor. No caraway, no corn meal (a good Jewish deli rye would include both caraway seeds (or those little black seeds - chernushka) and cornmeal on the bottom, if it were labeled "corn rye"). It's just a good yeasty loaf.
I was thinking of this, and I realized that Rye Bread in Seattle comes in five different forms, from five different cultures, and trying to compare one culture's rye bread to another's is like comparing Injera and tortillas. And each culture exists here in Seattle in about equal numbers, so the appelation RYE bread isn't specific enough unless you somehow eliminate the other cultures from your consideration, which is quite a feat! (Not a good idea in Seattle)
What I know about, and where I know to get the bread,
GERMAN/JEWISH: these are the soft, commercially produced loaves redolent of kummel (caraway) that are used for making Reuben sandwiches. Available in Fred Meyer's
RUSSIAN These are the heavy loaves without kummel that are usually unsliced available from Russian food stores, and look like they belong in a Bruegel painting.
DANISH: These are dense loaves about the size and weight of a brick, sliced 1/8" thick, that are used for open-faced Danish sandwiches. Available at some QFC's, and also at Ikea
SWEDISH These are called Rye crisps, and are rounds of bread about 15" in diameter with a hole in them, available at Ikea, some QFC's, like the one on Juanita Road in Bothell, wherever UFF DA can be heard. Call the Swedish Cultural Center for a distributor near you.
PURITAN This is a truly Creole product, made of rye flour and molasses and raisins, available in cans from any grocery store. I couldn't guess who has the best, since I might have had this bread about twice in my life. The others I eat all the time.
If you're Swedish it doesn't mean that you refuse to eat Russian bread, and vice versa, but the breads are known by the national appelations given above.
If you have a use, like serving a buffet with dips, then Swedish rye crisps are best, and if you can't find Danish rye bread it's a mistake to try to use one of the other forms instead, and face it: a slice or two of Boston Brown bread wouldn't make a very good Reuben!