'Ryely' Speaking: Seeds, No Seeds, Marbled or Not?
The Harrison Bakery in Syracuse makes a mean onion rye. I love the stuff, but I generally don't drive into the city, and by the time my husband leaves work they're out.
Anyway, I've got a hankering for some and I was thinking of trying Mark Bittman's recipe. But it got me to thinking about the great rye debates: seeds or no seeds? Marble rye or not? Add ins such as onions?
I used to get onion-dill rye bread that made awesome grilled cheese sandwiches.
Me, I prefer seeds, but I like any kind of rye. My husband would rather skip the Doritos and have a hunk of onion rye with a beer. The owners of the Harrison like cottage cheese on their onion rye.
So tell me how do you like your rye and what do you use it for or with?
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