St Louis folks: you know those soft round rye loaves you can find at grocery stores this time of year that you hollow out and put dip in at parties? I'd like to find a recipe for it, since it's not available down here in Arkansas. Any suggestions? Is there a specific name for it?
It's not the hard-crusted or cornmeal-dusted round rye but the one with an almost cloth-like outer shell. (I'm actually not a fan of the crust so much, so any rye bread recipe with that spongy airy inner texture would do fine.)