Mankind has cultivated rye for 10,000 years and, in much of Eastern Europe, coarse dark rye breads and gruels formed the bulk of the Jewish diet. In America, where wheat was cheap and abundant, rye breads became lighter in color, texture and flavor. Inside the Jewish Bakery: Rye & Other Breads provides a brief history of Jewish rye bread as well as recipes that trace its evolution from Europe to America.
