On Thu, 10 Nov 2011 19:20:40 -0800, "Paul M. Cook" >
wrote:


>
>Rye is traditional, but a smidgeon of wheat is better than nothing at
>all. By the time it comes out of the oven, the flour isn't raw any
>more.
>
>
>
>I don't use much flour to start with so having wheat around is every bit as
>wasteful as rye. But yeah, they'd probably have a nicer flavor that way.
>
>Paul
>
Try corn meal on the bottom. That does show up often. I cannot say
that I have even been able to discern rye used at Kossar's lately.

There just are not too many places around that still make them in
NYC...Kossars, of course, but no other of the older bakeries are left.

Boron