How about some secrets and tips for making a New York Jewish Rye? I've been working on it for years and mine is pretty good but not perfect. My baseline recipe is from "Secrets of a Jewish Baker" by George Greenstein. I substitute some bread flour in place of the First Clear (Common) flour and add vital wheat gluten. I always use lots of caraway seeds and sprinkle a mix of caraway seeds & pretzel salt on top.

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