Last week or so, Stuart Borken was kind enough to post his adaptation of Rye Bread Deli Style from ABIFMAD. I had asked for it since he said it was very good. If anyone is thinking of trying it, wait no longer. It is excellent and works just as he said. I made it on Tues and baked on Thurs. I did not make the rounds as I have baguette pans with the holes which bake wonderful bread. I steamed the oven 3 times at the start, 30 sec or so intervals. The bread has a crunchy exterior and a soft, delectable interior. The dried onions add an excellent flavor.