Jewish rye bread

Jewish rye bread

A pastrami on rye sandwich from Katz’s Deli in New York City, made with Jewish rye bread
Alternative names	New York rye bread, Jewish-style rye bread, sissel bread, cissel bread, double-baked rye bread
Type	Bread
Course	Appetizer or main
Place of origin	Jewish communities of Central and Eastern Europe, Scandinavia, Canada, the United States, Israel
Created by	Ashkenazi Jews
Main ingredients	Wheat flour, rye flour, water, yeast, caraway seeds (optional), egg wash, salt

Jewish rye bread is a type of rye bread commonly made in Jewish communities. Due to the diaspora of the Jews, there are several geographical variations of the bread. The bread is sometimes called sissel bread or cissel bread, as sissel means caraway seed in Yiddish.^[1]