For an extra flavor layer, and more like Jewish Rye, try adding a scant 1/4 teaspoon of onion powder to the initial mix. Also, for an authentic Jewish Rye glaze and soft, shiny crust, heat 1/2 tablespoon of cornstarch mixed in 1/2 cup of water until thickened, and then brush the loaf with the mixture just before slashing, and again, lightly, immediately after it comes out of the oven. Omit the butter at the end.

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