I have mixed feelings about this recipe. Fresh or dried bread crumbs were not specified (actually they were not even mentioned in the ingredients list!), I used fresh which may have been part of the problem. The sauce was very thin and runny. I used only one (very large) clove of garlic and one lemon and the flavor was still great, for us 4 cloves of garlic would have been way too much. I liked the flavor mostly, it was just kind of flat. I added some salt to the leftovers and that helped a little. I don't know if I will try it again as my daughter hated it.

Reviewed On: Jan. 17, 2009

This is my favorite rye bread recipe to date. I made only one change, which was to use First Clear Flour instead of bread flour. First Clear Flour (available from Baker's Catalogue, a gread resource for serious bread makers) is described as "the flour NYC bakers have always used for the signature Jewish-style rye breads...in combination with rye flour." Maybe this change will bring this recipe up to your mother's ideal -- who knows?!

Reviewed On: Jun. 29, 2008