“Levy’s” Real Jewish Rye Bread

Preparation info
  • Makes: one

    3½ pound

    if baked in La Cloche)
    • Difficulty


    • Ready in

      9 hr

Appears in
Rose's Celebrations

By Rose Levy Beranbaum

Published 1992

  • About

Both my parents were raised in the Bronx, but when I was growing up, we lived in Manhattan. Whenever my father had an excuse to return to the Bronx, he never came home without a freshly baked loaf from his favorite bakery. My favorite was the rye bread, studded with constellations of caraway seeds. (I always complained when he brought home the seedless variety, which he would only do when they sold out of the caraway one.) My grandmother, who lived with us, would serve me slices spread t