I have been looking for a good NY Style Jewish Rye here in Boise, and can not find one. Therefore, it's time to bake myown. Here is a link to the recipe http://www.rockinrs.com/Living%20Cookbook/NY%20Style%20Jewish%20Rye.htm, slightly modified from another source, but very good and the bread does resemble the Jewish Rye of New York. All I need now is a pickle, some ham, good cheese and mustard! I am happy with the crumb and the general density of the bread. I really do like the blend of sourdough and rye flavors.

Greenstein’s Corn (RYE) Bread. This is my first try. :) 

I'll re-do it tand make it:
- less salty
- I'll give it about 30 minutes of proofing after shaping (not more!) - maybe this will help me to avoid crust cracks
- I'll try to add more sourness by fermenting my rye sour overnight, cos I am ethnically Russian and we like sour rye breads
- I'll try to make the crust softer, cos my husband likes it softer. :)

Front view

At night :)

In the morning :)

Thanks in advance for your comments!
:)

A first try to bake this bread. :)  I'll re-do it to make it:
-less salty
- I'll give it about 30 minutes of proofing after shaping (not more!)
- I'll try to add more sourness by fermenting my rye sour overnight
- I'll try to make the crust softer.

Greenstein's Corn Bread is the ultimate Jewish rye, and it is unique in the technique with which it is made. The ingredients are the usual - rye sour, rye flour, common flour (AKA first clear flour), yeast and caraway seeds. And water. The crust is glazed with a corn starch/water mixture.

Eagleswings' struggles with a rye starter and the current interest in Jewish sour rye and corn bread have prompted me to re-post my response regarding the care and feeding of rye sour. After making sour rye breads last weekend, I took some photos of my rye sour refreshment which might be helpful to those undertaking rye bread baking for the first time.

 The photos that follow illustrate the progression of each stage's ripening. The volume of the sour is, of course, increased with each stage.

DMSnyder's adaptation of Greenstein's Rye Sour:

NY style Jewish Rye