Jewish Rye Bread Recipe

How to make Jewish Rye Bread, Part 2. Deflate the dough; for best technique, see our video, how to deflate risen dough. Cover the dough and allow it to rest for 10 minutes on a floured …

Rating: 4.9/5(49)
Total Time: 16 hrs 35 mins
Servings: 1
Calories: 60 per serving
1. To make the rye sour: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Mix the ingredients until all the flour is fully moistened; the mixture will be very stiff.
3. Place the sour in a nonreactive container, sprinkle with a light coating of pumpernickel flour, cover, and let rest for 13 to 16 hours, preferably at a temperature of 70°F., To make the old bread soaker: Cut the bread into 1" cubes and place them in a lidded container.
4. Add the cool water, shaking the container to fully moisten the bread.

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1 ½ cups water, at room temperature. 1. Make the sponge: In the bowl of a stand mixer, or in a large bowl, combine the bread flour, rye flour, yeast, sugar, malt syrup and …

Servings: 8-12
Estimated Reading Time: 4 mins
Category: BREADS, BAKE
Total Time: 1 hr 10 mins
1. Make the sponge: In the bowl of a stand mixer, or in a large bowl, combine the bread flour, rye flour, yeast, sugar, malt syrup and water. Whisk until very smooth, scraping down the sides of the bowl. The starter will have the consistency of thick batter. Cover the bowl with plastic wrap, and set the sponge aside while you combine the flour mixture.
2. Make the flour mixture: In a large bowl, whisk together the bread flour (reserve one-fourth cup if mixing by hand), the yeast, caraway seeds and salt.
3. Remove the plastic wrap from the sponge, and gently scoop the flour mixture over the sponge to cover it completely. Cover tightly with plastic wrap and set it aside at room temperature to ferment until the sponge bubbles through the flour mixture in places, 1 to 4 hours.
4. Mix the dough: If using a stand mixer, place the fermented sponge/flour mixture, along with the oil, in the mixer bowl and mix with a dough hook over low speed (Speed 2 on a KitchenAid) until the flour is moistened enough to form a rough dough, about 1 minute. Increase the speed to medium (Speed 4) and continue to mix until the dough is very smooth and elastic, and springs back when pressed with a fingertip, about 10 minutes. If the dough is at all sticky, turn it out onto a counter and knead in a little extra bread flour.

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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.

Rating: 5/5(11)
Total Time: 3 hrs 10 mins
Category: Yeast Breads
Calories: 2051 per serving
1. Place the ingredients in the above order in your machine (or in the order recommended by the manufacturer).
2. I run my machine on "Basic", "Light Crust".

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This version of rye bread was the one made most often by the Polish Jewish bakers in New York and was called sour rye. It later became known as Jewish rye. Second, we use “old” rye bread from the previous day’s bake that we slice and soak in water and then add to the dough. It adds a layer of texture, flavor, moisture, and color to the bread.

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Make the Jewish rye bread. Take the bread, break it into pieces, and moisten it with 1⁄4 cup plus 3 tablespoons water. Let sit for 15 minutes. Measure out 1⁄4 cup (95 g) of the bread and water mixture. In a large, wide …

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In a large bowl or container, combine the water, 1 ¼ cups of the flour, and the Starter; stir until smooth. The dough should pull slightly and may start to come away from sides of the bowl. Wipe down the sides of the bowl with wet hands or a bowl scraper. Sprinkle ¼ cup flour over the entire surface of the sour.

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520 g bread flour, 200 g light or white rye flour, 80 g dark rye flour, 16 g salt, 10 g caraway seeds. Mix it up so that everything is well distributed. Then add: 160 grams of sourdough starter, 20 grams of barley malt syrup, and 536 grams of water. 160 g sourdough starter, 20 g barley malt syrup, 536 g water.

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In a large bowl mix the yeast and water until dissolved. Add the salt, molasses, butter, (seeds if using them), rye flour, and 1 cup of all purpose flour.

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Instructions. In a large bowl, dissolve the yeast in the warm water. Let sit for 5 minutes, or until it starts to bubble and foam. Add the first clear flour, rye flour, rye sour starter, salt and caraway seeds. Stir with a wooden spoon …

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Yesterday we prepared the rye sour, old bread soaker, and ground caraway seeds for our Jewish Rye Bread recipe; see How to Make Jewish Rye Bread, Part 1 for details. Today we’re ready to mix and bake our bread! But before we jump into this sticky rye dough, let's talk a little more about rye flour, and what to expect when you work with it.

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Homemade Rye Bread Sarcastic Cooking. salt, caraway seeds, milk, sugar, warm water, olive oil, active dry yeast and 2 more.

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We’ve gathered 12 of our favorite rye bread recipes to get you started on your scrumptious journey. Rye The Easiest Rye Bread Ever 3.9 out of 5 stars 58 Reviews. Sandwich bread Double Light Rye Bread 4.7 out of 5 stars 73 Reviews. Rye Jewish Rye Bread 4.9 out of 5 stars 49 Reviews. Sourdough Jeffrey's Sourdough Rye Bread 3.6 out of 5 stars 56

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Jewish Rye Bread . Makes 1 loaf (or two small). By Dennis W. Viau; modified from an Internet recipe. This bread recipe intrigued me because it uses something I never tried before—sour pickle juice. This is the juice in a jar of pickles. I did some research and several web sites said to save the juice and use it to ramp up the flavor in some

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1 1/2 teaspoon salt. 1 Tablespoon sugar. 2 cups white flour. 1 cup rye flour. 1 Tablespoon olive oil. 1 Tablespoon caraway seeds. 1/4 cup chopped onions (optional) 2 teaspoons commercial yeast. View the full recipe at

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Jewish Rye Bread is an amazing homemade bread that is super easy to make with the bread machine doing most of the work. It’s moist, tasty and makes incredible toast and sandwiches. My inspiration for making this delicious bread was a recipe on the All Recipes site.

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Jewish rye bread is not an ancient, traditional bread of the Jewish people. It is, in fact, nothing like the traditional European ryes. Traditional rye bread was made with a sourdough starter, 100 percent rye, and baked for long hours in the cooling wood-fired ovens.

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Medieval Daily Bread Made of Rye - Medieval Histories trend 1 kg whole rye berries (rye kernels) 2 dl tepid water 6 teaspoons salt After baking: 1 dl water 1 tablespoon potato flour Mix the sourdough with the water and flour well and let it stand in a lukewarm place for at least 12 hours. The longer, the more "sour" the bread becomes. It should be slightly bobly on …

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Frequently Asked Questions

How do you make homemade rye bread?

Steps to Make It

  • Gather the ingredients.
  • Place both flours into a large baking bowl along with salt and mix. ...
  • Either knead bread in a mixer with a dough hook or tip dough onto a lightly floured worktop and knead until you have a smooth, elastic dough. ...
  • Once dough is ready, lightly oil a mixing bowl with a little olive oil. ...

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How to make the best rye bread?

  • Measure out all ingredients
  • Place water, sugar, yeast and bread improver (if using) in stand mixer. ...
  • Add all the flour and salt to the mixing bowl; mix for 1 minute on low speed.
  • Add canola oil, butter, egg and fennel seeds (if using); Mix on low to combine for 30 seconds.
  • Let dough knead for 5-7 minutes on low speed.

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How to make jewish rye bread part 1?


  • In a large bowl, dissolve the yeast in the warm water. Let sit for 5 minutes, or until it starts to bubble and foam. ...
  • Turn the dough onto a well-floured work surface. ...
  • Transfer the dough to a clean, wet bowl. ...
  • Prepare a baking sheet sprinkled with a mixture of cornmeal and rye flour (this is where the bread will be baked).

What is the healthiest brand of rye bread?

  • STERN’S BAKERY- “ALWAYS FRESH ALWAYS DELICIOUS.” We take great pride in our leading brand of signature pre-sliced bread. ...
  • SEEDED RYE BREAD! Great for breakfast/lunch or anytime. ...
  • GREAT FOR ANY HOLIDAY MEAL OR PARTY: Having a party or hosting a holiday meal? ...

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