Hi PJ, I wrote to you quite a few years back about this rye bread recipe, it was called Nelson's Choice back then, but basically the same recipe. We had been searching high and low for what we called Jewish Rye, and finally found it through you and King Arthur's first clear flour. We sent you a picture of us holding a very large loaf of rye bread and you printed it in your catalog. We felt famous. Just wanted you to know we are still making the bread, but use the bread machine method just for mixing. We never bake bread in the machine but it's a perfect way to mix the dough of almost any bread. We are getting old and that machine is a work horse around our house, just made sourdough yesterday. I can't begin to count the amount of rye loaves we've made since I first contacted you, we've become famous for it in our little town. One friend wants a loaf to take to her brother in another state on a regular basis. It's so good for toast in the morning, but any sandwich is good on that bread. Especially a patty melt. Oh my gosh I'm making myself hungry for rye bread. It's Easter Sunday and we will have leftover ham, my mouth is watering. By the way, we like to make one large loaf from your recipe, rather than two smaller ones. We've never changed the original recipe, it's just too too perfect. Thank you everybody at King Arthur for making my life much happier through food.

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