"For more than a century, #Jewish #delis have been neighborhood fixtures in #America. They came to the #US by way of #German and Eastern #European #immigrants in the late 1800s, and they quickly became community hubs centered around fine #foods. Today, you can find #Jewishdelis from coast to coast offering classic #kosher and non-kosher dishes like #pastrami on #rye, #matzoball #soup, #gefiltefish, and #Reuben #sandwiches.

Plenty of places serve pastrami, but not all of them qualify as true Jewish delis or stand out as the best. To narrow down the top spots, we focused on delis in the truest sense of the word..."

Read More: https://www.chowhound.com/2112573/best-jewish-deli-us/

100 % Rye -bread.
Not planned at all this week . Someone with the best intentions bought a 1000 gram -bag of wholegrain rye for me. Windmill-grinded.
Expiry-date this week. While I still have enough for April.
I took the chance. Daring to say it worked out well !
Nice dark crunchy taste, easy to handle, not falling apart: 1000 rye, 1 yeast, 8 caraway -seeds, 20 salt, 920 yoghurt/water. Rise 1 : 15 hr/15°C. Rise 2: 8 hr/°25 C
Bake 170 °C / 45 min

@knead_i_say_more

#bread #baking #rye

I just want to mention how much I am enjoying experiments in #sourdough.

Yesterday's 'winging it' #rye #bread resulted in a pair of dense sandwich loaves, perfect for toasting. And the workout while kneading was a great mood-lifter!