Best 2 Rebeccas Jewish Rye Bread Recipes

Rebecca's Jewish rye bread is a delectable treat that combines the best of both worlds—the distinct flavor of rye bread with the traditional methods of Jewish baking. With its slightly sour tang and dense, chewy texture, this bread is perfect for sandwiches, toasts, and as an accompaniment to soups and stews. In this guide, we will explore the secrets behind creating the perfect Rebecca's Jewish rye bread, providing step-by-step instructions and tips to ensure a successful baking experience. Along the way, we will delve into the history and cultural significance of this beloved bread, gaining a deeper appreciation for its unique characteristics.

Check out the recipes below so you can choose the best recipe for yourself!

REAL NY JEWISH RYE BREAD

Real NY Jewish Rye Bread image

For thousands of years man has been enjoying bread. This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it. Enjoy and share with your family, friends, and neighbors.

Provided by Dad's world famous

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 3h25m

Yield 14

Number Of Ingredients 10

Ingredients

2 cups unbleached bread flour (such as King Arthur®)
1 cup dark rye flour
3 tablespoons dry potato flakes
2 tablespoons caraway seeds
1 ½ tablespoons demerara sugar
2 ½ teaspoons instant yeast
1 ½ teaspoons sea salt
1 cup warm water
¼ cup canola oil
¼ cup sour pickle juice

Steps:

Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 23.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 191.3 mg, Sugar 1.4 g

REBECCA'S JEWISH RYE BREAD

Rebecca's Jewish Rye Bread image

This is a great sandwich rye that I came up with. We love the addition of the dehydrated onions, but it's great without them as well. Sometimes I will use 3 cups white and 1 cup rye and sometimes I use 2 cups white, 1 cup white whole wheat and 1 cup rye. This makes a 2 pound loaf in my Zojirushi bread machine.

Provided by -_-Rebecca-_-

Categories Yeast Breads

Time 3h10m

Yield 1 2 pound loaf

Number Of Ingredients 11

Ingredients

1 2/3 cups water
4 teaspoons vegetable oil
1 cup rye flour
2 cups white bread flour
1 cup white whole wheat flour (King Arthur brand)
2 1/2 tablespoons caraway seeds
3 tablespoons dehydrated onion
1 1/2 teaspoons salt
4 teaspoons molasses
4 teaspoons gluten
2 1/2 teaspoons bread machine yeast

Steps:

Place the ingredients in the above order in your machine (or in the order recommended by the manufacturer).
I run my machine on "Basic", "Light Crust".

Nutrition Facts : Calories 2051.1, Fat 28.3, SaturatedFat 3.6, Sodium 3530.5, Carbohydrate 399, Fiber 42.1, Sugar 22.8, Protein 61.5

Tips:

Choose the right flour: Rye flour is the key ingredient in Jewish rye bread, and it gives the bread its characteristic flavor and texture. Look for a high-quality rye flour that is freshly milled.
Use a sourdough starter: A sourdough starter is a natural leavening agent that gives Jewish rye bread its distinctive sour flavor. If you don't have a sourdough starter, you can make one from scratch or purchase one from a bakery.
Don't over-knead the dough: Rye dough is very extensible, so it's important not to over-knead it. Over-kneading will make the bread tough and dense.
Let the dough rise slowly: Rye dough needs time to rise slowly in order to develop its full flavor and texture. Allow the dough to rise for at least 12 hours, or overnight.
Bake the bread at a high temperature: Rye bread should be baked at a high temperature in order to get a crispy crust and a fluffy interior. Bake the bread at 450°F for 30-35 minutes, or until the internal temperature reaches 190°F.

Conclusion:

Jewish rye bread is a delicious and versatile bread that can be enjoyed on its own or used to make sandwiches, croutons, or bread pudding. With its distinctive sour flavor and crispy crust, Jewish rye bread is a favorite among bread lovers everywhere.