Originally Posted by
tropit
I think that the "sturdiness" is really important. Also, I think that they use a smaller loaf pan that makes smaller, very square slices. The pan might even have a sliding cover, but I'm not sure about that.
I went looking for a pumperknickel rye in the grocery store the other day and alas, I couldn't find a single loaf.
my store only stocks them in winter months. I need those little loaves all year around for a corned beef dip I like to serve.