REAL NY JEWISH RYE BREAD
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
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
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King Amara
[email protected]I'm going to make this bread for my next party. I know everyone will love it.
Aython Roberts
[email protected]I can't wait to try this recipe. I love rye bread.
Paptino Guy
[email protected]This bread is perfect for toasting. It makes the best toast ever!
Alex Khadka
[email protected]I've made this bread several times and it always turns out great. It's a family favorite.
Louis A “Snipe” Parraz
[email protected]This recipe is a great way to use up leftover rye flour.
Sabin Kc
[email protected]I'm not sure what I did wrong, but my bread turned out really dry. I think I might have over-proofed it.
Gulam gaush Pathan
[email protected]This bread is a bit time-consuming to make, but it's definitely worth the effort. It's so much better than store-bought rye bread.
User User
[email protected]I love the smell of this bread baking in the oven. It fills the whole house with a delicious aroma.
Noman Bro
[email protected]This bread is perfect for sandwiches. It's sturdy enough to hold up to all your favorite fillings, but it's also soft and chewy.
Katlego Moopo
[email protected]I'm not a huge fan of rye bread, but this recipe changed my mind. It's so flavorful and delicious.
mauries glare
[email protected]This recipe is a great starting point for making rye bread. I made a few adjustments to suit my own taste, and it turned out perfect.
sajawal saleem
[email protected]I followed the recipe exactly, but my bread didn't turn out as good as the picture.
Salomé Kouassi
[email protected]The bread was a little too dense for my taste, but the flavor was good.
Leylah Kelleher
[email protected]I made this bread for my family and they all loved it. It was a big hit!
Laura's channel
[email protected]This bread is delicious! I love the caraway seeds.
Emenike Nelson
[email protected]I've tried many rye bread recipes, but this one is by far the best. It's easy to follow and the results are amazing.
Kayembaisa yoga
[email protected]This recipe is a keeper! The bread turned out perfect - crusty on the outside and soft and chewy on the inside. It had that authentic New York Jewish rye bread flavor that I was looking for.