Levi's "Jewish Rye"
Anyone have a simple recipe approximating Levi's Jewish Rye (à la NYC)?
The previous discussions have gotten far too deep and complicated for me.
(No religious dietary constraints involved)
Thanks! The picture is showing a rather fine grain texture - while this bread may be quite good - and I certainly will give it a shot - but am thinking of a more open 'build' - one that usually gives a bit of a chew whereas 'fine' tends towards the 'cake'
I referred to Levi's not as any ultimate but more as a type - and my memory says Levi's is 'open' - but who knows what I've forgotten :-)