Jewish Rye Bread And The Secret To Getting It Right Recipes

REAL NY JEWISH RYE BREAD

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.

JEWISH RYE BREAD AND THE SECRET TO GETTING IT RIGHT

Steps:

• Add the water and the sugar to the yeast in the large bowl of your mixer, or a large bowl if doing this by hand.
• Let stand 5 minutes. The mixture will be bubbly.
• Add the remaining ingredients, using only 2 cups of the bread flour and reserving the rest.
• With the mixer running add the remaining flour, a half cup at a time, until the mixture pulls away from the sides of the bowl and is firm but still slightly sticky. (Rye dough will always be sticky - it feels different than other doughs)
• Turn out on a lightly floured counter top and knead a couple of times.
• Form into a ball.
• Oil a large bowl and add the ball of dough.
• Oil the top of the dough and cover with a clean towel.
• Let rise for one hour, or until doubled.
• Preheat oven to 350F.
• Punch dough down and shape into 3 oval loaves.
• Place loaves on a lightly floured baking sheet.
• Sprinkle tops with bread flour - not too much.
• Slash tops with a sharp knife.
• Let rise 30 minutes.
• Bake for 30 to 40 minutes or until done.
• Let cool before slicing.