On Mon, 26 Nov 2018 09:33:11 -0600, "cshenk" > wrote:

>Julie Bove wrote:
>
>>
>> > wrote in message
>> ...
>> > On Sunday, November 25, 2018 at 7:33:04 PM UTC-6, cshenk wrote:
>> > >
>> > > wrote:
>> > >
>> >>> On Sunday, November 25, 2018 at 1:28:09 PM UTC-6, Jill McQuown
>> wrote: >>> >
>> >>> > Thanks for the info, Boron! That should help her if she
>> bothers to >>> > read it.
>> >>> >
>> >>> > Jill
>> >>> >
>> >>> It will be rejected. Just wait for it.
>> > >
>> > > Unfortunately the one stipulation was NO orange peel/zest and
>> > > this was an orage peel/zest recipe.
>> > >
>> > It would have rejected just the same even if there was no orange
>> > peel/zest in the recipe.
>>
>> And yet, I believe I found the correct recipe!
>>
>> https://www.tasteofhome.com/recipes/swedish-rye-bread/
>>
>> After I get the rye flour, I will make it and let everyone here know
>> how if this is what she was looking for.
>
>That will be good Julie! Kind of you to search for a bread that may be
>a memory for her.
>
>The main difference if it tastes close would be added Caraway or
>Aniseed (or a bit of both). As far as I know, those are normally added
>when no citrus peel is but this one is a plain sort so may be what she
>is looking for.
>
>If you find she was looking for a swedish flat bread, let us know.
>It's a different construct (tends to AP flour from my understanding,
>for one and some differences in the salt/sugar/yeast balance).
>
>I don't do flatbreads often unless you count pizza dough. Most common
>one for me outside pizza dough for flat is pita breads. I probably do
>a pita bread run every 3-4 months.

Not all rye bread types have seeds in them, i.e. caraway. If you want
caraway, make a German or Jewish rye. If the woman was eating a
Swedish rye back in the 60s then she wasn't eating a rye bread with
caraway or aniseed.