Double Baked Rye Bread is an Uncommon but Delightfully Tasty Sandwich Foundation

With its ability to amplify or subdue the taste of any sandwich build between its slices, bread is the backbone of any deli, and good bread transform a humble sandwich business into an institution. Rye bread in particular has a storied place of importance in any delicatessen worth its salt.

In 2009, David Sax, a writer for The Atlantic, embarked on a quest to find the best rye bread in the U.S. After assessing east coast claims to greatness only to find dissatisfyingly bland and structurally unsound rye “diluted with just enough rye flour to legally call it rye bread,” Sax chased the taste of expertly crafted rye bread across the country. Surprisingly, he found better rye bread in California than he did in New York, but the best rye that Sax found was served in Detroit.

What makes Detroit different from the rest of America? Double baked rye bread.

Created For Utility, Persevering Due To Taste

Double baking is a process created from utility, not for the sake of taste, but many fans of the double baking process claim it boosts flavor and texture.

That double baking rye bread withstands the test of time and taste, with palates as refined as Sax’s and the bread connoisseurs he tracked down across the United States, proves that double baking is a process created from genius. In an effort to provide warm, fresh bread to patrons after the bread sat in the deli all day, a U.S. army cook named Jack Goldberg decided to partially bake the bread and rebake it later to ensure its warmth and freshness.

It might be difficult to track down, but give double baked rye bread a try. After all, if the best pastrami sandwich in the US is served on double baked rye bread, maybe they’re on to something.

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