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New York Corn Bread

This corn bread is hardly corny at all. It is sprinkled with corn meal as per bakery-style but it is actually the quintessential New York sour dough rye, a light, but deeply flavored round rye loaf that is slightly sour with a sourdough base. It is fabulous, easy, authentic, robust and rustic. Everything bread should be -and that's saying alot. This is great fresh or toasted and is a good keeper. Dark rye flour is also called pumpernickel flour - it is the most flavorful of rye flours (vs. light rye)

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www.BetterBaking.com

Est. 1997

 

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