I recently decided to make a rye bread and was searching online for recipes. Many of these recipes claim to be "deli-style rye" and then I read random websites and blog posts from people who no longer have access to this type of rye due to where they currently live. Many were ex-New Yorkers pining for deli-style rye. What exactly is this? I grew up in a NYC suburb right on the Metro North line and for the life of me don't know what "deli-style rye" means. Is this the more dense loaf that is typically a boule? The lighter/airier sandwich bread? Seeded vs. seedless? I Googled the term and got no answers, other than people were searching for this style with no indication what it means.
Please enlighten me 'hounds, what exactly is a deli-style rye?