Your bread looks lovely, but there are 2 major no-no's in there. No sour cream in a deli bread. And no butter, either. Dairy in bread destined for a corned beef or tongue sandwich? Never! We might have to revoke your knish rights. In all seriousness, though, I use the deli rye recipe from Artisan Bread in 5, with one important addition. I add about 2 tsp.(give or take) of your Deli Rye Flavoring per half batch of bread. It makes a delicious difference. Also, I use the cornstarch wash recommended in the recipe. It gives an authentic deli "sheen" to the bread and helps the seeds adhere to the outside. Any time my husband cures a tongue or I make chopped liver, I bake up a few loaves or rye bread. It just isn't the same otherwise. Alas, my knish rights were revoked long ago... I never do manage to get the Passover baking rules exactly right! So, let's just agree that this isn't an "authentic" Jewish rye recipe; simply one that tastes good. :) PJH

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