I have to step up and second Carolyn's recommendation of First Clear
flour. I can taste the difference in any of the several rye breads I
make, except the one that's half rye and half whole wheat which I
give to people I feel need to have something heavy on their stomachs.
Seriously, it makes a huge difference. George Greenstein, in his
Jewish Baker book, has several rye recipes that taste like what I
remember from New York bakeries in the 50s. This book is probably
the source for the corn rye recipe posted here not long ago.
Most of them use first clear flour. You can make them without it,
but they don't come as close to the heavenly rye of memory.
I wish I could find a local source of first clear in large bags. But
I appreciate KA for making it available to home bakers at all.
- Jessica