I bake it on an oven stone in the oven. The deli-rye doesn't have to be a sourdough, but it does taste better to me. I also place a broiler pan on the bottom rack and add one cup water. I mix caraway seeds with the dough as well as sprinkling on top just before baking.

There were great bakeries all around us when I was young. However, they seemed to have gone the way of the machine shop on every corner. One of the bakery breads that I miss most is the hard roll with poppy seeds. They were fantastic! Nothing like the poor imitations sometimes available today. I'm not alone in that sentiment, either. When I was searching for a recipe, I came across a number of other people who grew up in the NY, NJ, CT area that also remember them from their youth and were looking for a recipe.