I'm lucky to be living in 'deli-land' south...so I can get really good rye breads, all different types.. But, I did use to enjoy baking my own rye breads, several years ago. Especially!!, after taking your classes! I really like nigella/charnuska/'black onion seeds', in rye...that nice little 'peppery' bite! Re parchment...when I first started using parchment sheets, years ago, for things like cookies/biscotti, my MIL thought I was being horribly extravagant, until I showed her that the individual sheets could be used, for several bakes, especially with moderate baking temps, and nothing 'too' buttery. Then, she became a convert! Thanks, again, for an interesting post. Laura Laura, I need to pick up some of those nigella seeds next time I'm at my favorite coop store - you're right, they add a nice flavor touch indeed. Thanks for helping us convince bakers about parchment, too! PJH

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