Real NY Jewish Rye Bread6 Reviews
- Prep: 20 min
- Cook: 35 min
- Ready In: 3 hr 25 min
“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.” - by Dad's world famous
Original recipe yields 1 loaf
- 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.
Amount Per Serving (14 total)
- 148 cal
- 4.7 g
- 23.1 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"Wonderful bread. I did grind the caraway seeds cuz we don't care for the whole seeds. I let it over rise so it deflated a bit when I put it in the oven. In spite of my mistake, this is a delicious & p..." See moreerfect sour rye. Thanks so much for sharing!"
"This bread was great! I didn't have potato flakes so I didn't use them and took out 1/4 cup of water since I researched how much water is used to reconstitute them. I used regular sugar, not demerara..." See more, and I didn't have pickle juice so I used sauerkraut juice instead. Since I make a lot of bread I changed up the directions a little. I mixed the sugar and yeast into about 110 degree water until the yeast became frothy, about 5 minutes. I mixed the flour, rye flour, caraway seeds, and salt together (I would have also mixed the potato flakes in with this dry mixture if I had used them). I then poured the frothy yeast mixture, sauerkraut juice (or pickle juice)and oil into the dry mixture and mixed them all together. I then kneaded the dough for about 6 minutes with the dough hook in my kitchen aid. I put the dough into an oiled bowl and turned it to coat the whole dough. I let it rise, covered with a towel for about an hour or until doubled in size. I then punched it down and put it in an oiled loaf pan, covered it with a towel and let it rise for about an hour, or until a little over the loaf pan. I cooked it at 350 degrees on the middle rack of the oven for 35 min."
Sauerkraut Rye Bread
New York Rye Bread
Just swipe to see more like this.