This corn bread is hardly corny at all although it's sprinkled with cornmeal as per bakery-style. This is 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). Healthfood stores or suppliers like King Arthur Flour are your best bet.
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Hi there, fellow home and pro baker and fan of great recipes….