Maybe Jewish "Corn" Bread is named that because
it is for using with corned beef.
Or 'Rye' is Jewish corn...
I don't remember seeing pictures of kibutz with corn stalks ever.
Sadly I don't currently live in NYC near all that good bread.
And madly huge sandwiches.
I lived below 'the village' for 5 years in the 90's and enjoyed it.
Down near Bouley's Bakery; a deadly serious baker.
But on a trip to a Paris convention I met my future ex wife.
I spent 5 years in Paris with one great Deli near Ave, Ternes,
but that was it. Still the 2nd best baguette in Paris and an
AWESOME 13 grain loaf were right near the apartment.
Then 5 years near Nimes in the south in a small village with the
WORST bakers in France, bar none... But some fine breads near by.
And a wonderful levaine sourdough at the markets bakery.
I did do a LOT of cooking in France,
I was much better than my french wife,
and would cook for most family gatherings
at the grandmother generations requests.
I didn't do a lot of baking there, mostly quiche and pies
but did get a Riviera et Bar bread maker.
Now I am on Koh Samui Thailand 500km in the Bay of Siam.
I cook very decent thai and asian style.
There is an island bakery with a pretty decent dark rye.
But I am trying to make my own yeast free minimalist bread
for health reasons, so pulled out the machine a pain.
See new my thread; Minimalist bread.
I am searching old pre-yeast recepies
I can not post the URL until I post more it seems....
I have some buckwheat and rye in round 2 of a sourdough starter now.
Did a buckwheat, black current bread last night, a bit flat,
Looking for more fluff in my loaf!