You say you went to the store and bought a loaf of rye bread made by a Big Baking Company and when you got it home and tried to butter a slice the butter just mashed the bread down instead of spreading over it and then the knife pushed the butter right through the bread and tore a hole in it, and later when you made a sandwich and bit into the rye bread it was like there was nothing there except some kind of tasteless foamy substance covering the meat and cheese, and then the next morning when you tried to toast a slice of the rye bread you just ended up with a large flat crispy crouton so you didn't actually take bites of the toast as much as break pieces off with your teeth?
Is that what's bothering you Bunky?
Then run on down to your nearest Stop&Shop and get yourself a loaf of Buona Fortuna Bavarian Rye, and when you open the package and that caraway aroma smacks you in the face and you squeeze the bread and all it does is laugh at you and you rap your knuckles on the crust and the crust raps right back you'll know that you have found the rye bread that I have been searching for since I lived in a Jewish neighborhood in the Bronx many years ago and bought my rye bread at the little bakery around the corner and halfway down the block.
Buona Fortuna Bavarian Rye has a heavy, dense interior, a crust that will give your teeth a workout, and a strong caraway flavor with a touch of sourdough. It makes terrific toast, with the interior staying soft and chewy if you cut a nice thick slice. The only niggle I have is that the circumference of the loaf is rather small, so I can't make a belly buster sandwich out of a couple of slices. So I'll make two sandwiches instead.