Can anybody point me towards a really good loaf of jewish rye bread in or around Boston? (Light rye, not pumpernickel.) Seeded preferred, but seedless is fine. Major considerations are: brittle shiny crust; moist, closegrained, almost spongy interior; and that faintly sour flavor. Iggy's has a nice light rye, but it isn't really the same. It can't be that hard to make -- practically every bakery in New York had it when I was growing up. Any suggestions?
Many thanks in advance.