My husband and I are native Phoenicians (Arizona) and have been eating Chompies’ unseeded light rye bread most of our lives. The Borenstein Family, who owns Chompies - Arizona’s New York Deli, originally came from Queens, New York and brought their family recipes. Their breads are much better than any commercial bakery. We use Chompies unseeded light rye bread for deli sandwiches as well as cinnamon toast. It nicely compliments both the sweet and savory applications. I bought your Organic Rye Flour and made the recipe on the package, hoping to get something like Chompies’ unseeded light rye bread. I did not add caraway or onions as I don’t taste these flavors in the Chompies’ light rye bread. While your recipe produced a good bread, it barely had a rye flavor (to us) and was not even close to Chopmies’ light rye bread. Can you recommend a recipe and/or products to help me make something similar? I’ll always buy Chompies’ breads but as someone who loves baking, it would be fun to make this one at home, once in a while!

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