Hi to all of you who make Greensteins corn rye bread.
I have temporarlly stopped making this bread, because I could not find a way to stop the knife from gumming up while slicing it the next day. There is a way of stopping the knife from gumming up, but I have not found the way to do it. If any one accomplishes this, I sure would like to know how you did it. I tried everything imaginable with out getting the results that I wanted. I remember seeing corn rye breads in corner grocery stores many years ago in 5 to 8 pound round loaves, which they sold by the pound, and they did not get the knife gummed up to slice it. Keep me posted if someone should ever solve this problem.