It is popular with Israelis of Middle Eastern and North African Jewish descent (Sephardic and Mizrahi Jews) as well.

[2] In the United States wheat-rye bread, including light rye (sissel), American pumpernickel, and the combination of the two as marble rye, is closely associated with Jewish cuisine and Jewish-American cuisine, particularly the delicatessen.

The dough is often leavened, in whole or in part, with sourdough, but sometimes uses a small addition of citric acid or vinegar to achieve the lowered pH needed to neutralize the rye amylases.

The so-called Jewish rye is further seasoned with whole caraway fruits and glazed with an egg wash, and is traditionally associated with salted meats such as corned beef and pastrami.

In communities with significant Jewish populations, such as Montreal, Toronto, Winnipeg, and Vancouver, authentic Ashkenazi Jewish style rye bread is available at many kosher and kosher-style bakeries, delis, restaurants and kosher grocery stores.