My mom was telling me a couple days ago about a bread that her grandfather used to buy in Brooklyn in the 40s and 50s. He called it corn rye, and it was dense and unlike any rye bread made nowadays. With a little research, I've found that it may have been called shissel. Anyone have any authentic recipes? Or ideas of where in Brooklyn it could have been found back then? I'd like to bake a couple of loaves for her for Yom Kippur.
Thanks a lot!