It’s difficult to find a good Jewish bakery that still has corn rye bread. If you have never had corn rye bread or don’t know what it is, it’s very similar to rye bread but is heavier, denser, and moister than regular rye bread. Corn rye bread is so much better than rye bread, that it is almost like comparing white bread to cake.
I know that there are recipes on the Internet, but I don’t think it’s possible to make real corn rye bread because I’ve been told that the bakeries which have the starter yeast and bacteria have had it for several generations and keep it closely guarded. If it was easy to get, many more bakeries would have corn rye bread and it’s hard to find a bakery that has it.
If you order corn rye bread by mail, I would order it un-sliced because it will stay fresher longer. If you order more than one, you can freeze the others. Even with just one bread, you can cut it in half and freeze half. Corn rye bread freezes very well. The best way to defrost it is in the refrigerator. Once defrosted, take it out of the refrigerator.
Make sure to get seeded corn rye!
Unfortunately, the bakeries near me on Long Island, NY have gone out of business!