Levy's "Real" Jewish Rye Bread

I don't have a lot of experience shopping at Jewish bakeries so I did not know what to expect when I decided to make Jewish Rye Bread.

It turned out to be a rustic, very decent, type of bread. The ratio between wheat and rye flour is 83% vs. 17% which makes it medium coarse and the only aromatic is caraway. The crust was great, and got even crunchier when toasted. Excellent served with salami. I prefer this one over the soft white "sandwich" type of breads, there's just more food to it somehow.