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Revelation Rye

Posted by Michael Stern , January 13, 2010 09:46

Macrina collage

After Jane and I spent a good deal of time yesterday on KUOW’s Steve Scher show bitching and moaning about the sad state of rye-bread baking in this country – in New York especially – a listener called in to suggest we visit Macrina Bakery in downtown Seattle. Shortly after the show was over, we were at the counter getting some onion rye. Dense, moist, with a slight sour flavor and a chewy crust, this is the rye bread of my dreams, right up there with Zingerman's best. Note the ribbons of onion laced through the loaf.

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Categories: Reviews

Get ‘em Hot From the Fryer!Jane and Michael Stern discuss Round Rock Donuts with Lynne Rossetto Kasper on The Splendid Table.Breakfast at Zingerman’sPictures of a fabulous menu degustation at Zingerman's Roadhouse in Ann Arbor, MichiganHarold’s Famous In-Between Triple DeckerA visit to Harold's New York Deli in Edison, NJ to try Harold's Famous In-Between Triple Decker.

Comments

1/14/2010 10:42:42 PM #

Other excellent Jewish style rye breads: Rock Hill Bakery in the Hudson Valley distributes in New York and Western Massachusetts, and the rye bread from 'When Pigs Fly' bakery of York, Maine. They have a store in Somerville, Mass. and will ship via their website. Now all the world needs is a decent bagel.

Jan |

1/17/2010 12:39:01 AM #

I find any bread with onions in the mix tends to remind me of a White Castle.

jimcor |

1/20/2010 10:03:29 AM #

I completely agree. What the hell has happened to New York Rye Bread? It was never supposed to be a luxury item that you could only find in artisinal bakeries! It's a staple! Even the rye bread at Katz's is commercial and lacks a crust.

Pigiron |

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