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
NY STYLE RYE CRACKERS
Looking for an alternative to the preservatives in commercial crackers, I began the quest to make my own.
Provided by BigShotsMom
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Combine the rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl. Stir in the canola oil and honey. While stirring with a fork, slowly add the water until the dough comes together in a ball. Cover and rest for 10 minutes.
- Preheat an oven to 375 degrees F (190 degrees C).
- Divide the dough into 4 sections, rolling each piece out on parchment paper to 1/8 inch thick. Cut into desired shape then place on a baking sheet. Prick each cracker a few times with a fork.
- Bake in the preheated oven until the edges are brown and the crackers are crisp, 10 to 12 minutes. Remove immediately to a cooling rack.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 15.9 g, Fat 6.5 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 291.5 mg, Sugar 0.7 g
RYE CRACKERS
Make and share this Rye Crackers recipe from Food.com.
Provided by Braunda
Categories Lunch/Snacks
Time 50m
Yield 24-36 crackers
Number Of Ingredients 7
Steps:
- Mix together.
- Roll out thinly on floured surface.
- Cut into desired shapes.
- Bake on cookie sheets at 375 degrees for about 30 minutes.
NEW YORK DELI-STYLE RYE BREAD
American "deli rye" is descended from traditional breads in Middle and Eastern Europe, where rye and wheat grow together and "bread spice" (a combination of caraway, coriander, anise and fennel seeds) is common. This kind of rye bread spread across the United States in the 20th century along with Jewish delicatessens, where it served as the perfect foil for rich fillings like pastrami and chopped liver -- not to mention tuna melts. The sour tang and chewy texture of the original breads have largely been lost over time, because rye bread today is made mostly from wheat flour and just a scant amount of rye. This recipe restores some of the original charm, but is still quick and easy for home baking.
Provided by Julia Moskin
Categories breads
Time 4h30m
Yield 1 large loaf
Number Of Ingredients 8
Steps:
- In the bowl of a standing mixer, whisk together the flours, caraway seeds (if using), salt and yeast. Put 1 1/4 cups lukewarm water into a small bowl, then stir in the honey and oil.
- Using a dough hook attachment at low speed, gradually pour in the liquid mixture. Mix just until a cohesive dough starts to form and no streaks of dry flour remain, about 2 minutes. Scrape down sides of the bowl halfway through. Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.
- Turn mixer to medium-low and knead until smooth and elastic, easily clearing the sides of the bowl, about 8 minutes. The dough should be moist but not sticky; if needed, add more flour 1 tablespoon at a time.
- Lightly oil a medium-size mixing bowl. Transfer the dough to a lightly floured surface and knead 30 seconds, shaping dough into a smooth round ball. Place seam side down in the oiled bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
- Stack 2 rimmed baking sheets and line the top sheet with aluminum foil. Punch the dough down to deflate. Turn out onto a lightly floured surface. Press and stretch into a rough 6-inch square.
- Lift and fold top 2 corners of dough into the center of the square and press gently to seal. Lift and fold down the upper third of the dough toward the center and press gently to seal. Lift and fold down the top half of the dough to form a loaf, and pinch the seam closed. Turn the loaf seam side down, gently slide hands underneath, and transfer to the prepared pan. You should have an oval loaf about 8 inches by 4 inches; use hands to shape as needed. Cover with oiled plastic wrap and let rise until loaf increases in size by about half, 30 minutes to 1 hour.
- Meanwhile, place a rack in the lower third of oven and heat to 450 degrees. When the dough has risen, make 3 deep slashes across the top, using a sharp paring knife or razor blade. Place in oven, reduce heat to 375 degrees and bake until deep golden brown, 35 to 40 minutes, rotating pan once during baking.
- Meanwhile, dissolve cornstarch in 1 cup cold water. Simmer in saucepan or microwave until clear and syrupy. Transfer hot, baked bread immediately to a wire rack and brush top and sides with cornstarch mixture until glazed and shiny. Let cool completely before slicing.
RYE & ONION CRACKERS
Make and share this Rye & Onion Crackers recipe from Food.com.
Provided by ChrisMc
Categories < 60 Mins
Time 50m
Yield 64 crackers
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- In a large mixing bowl combine the flour, baking powder, salt, caraway seeds, and onion. Mix well.
- Add the olive oil and mix with a fork or hands until evenly mixed - there should be small crumbs.
- Add the water and combine. The dough will look wet. Rest the dough at room temperature for 30 minutes; at this point, the dough will look much drier as the rye hydrates.
- Cut the dough in half, one for each baking sheet. Roll the dough out on silicone baking sheets the size of a half-sheet pan. Roll out to the edges to cover the sheet completely. Once done, cut the short dimension in 4 slices, and the long dimension in 8. This will give 32 crackers per sheet. Either a pizza cutter or a steel, 18 inch ruler works well for this.
- Alternately, roll dough in small pieces through a pasta roller. (About setting #2 on a Kitchenaid pasta attachment works well). Use a pizza cutter to trim to size - 3 strips will fit perpendicular to the long access of a half-sheet. Trimming each strip into 12 crackers gives a good size.
- Bake for 12 to 14 minutes, switching the trays halfway through. Watch closely to bake to your desired doneness and toastedness. Cool for 10 minutes. Serve or store in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 24.6, Fat 1.2, SaturatedFat 0.2, Sodium 60.4, Carbohydrate 3.1, Fiber 0.5, Sugar 0.1, Protein 0.5
RYE & PUMPKIN SEED CRACKERS
Making your own crispbreads is an extra-special touch - top these seeded biscuits with paté, cheese and chutney
Provided by Cassie Best
Categories Side dish, Snack
Time 1h50m
Yield Makes 24
Number Of Ingredients 7
Steps:
- Heat oven to 140C/120C fan/gas 1 and line 2 baking trays with baking parchment. Mix the dry ingredients in a large bowl. Beat the egg with 250ml water in a jug, then pour into the dry mixture. Combine with a wooden spoon, then transfer to a lightly floured work surface and knead until you have a smooth, firm dough.
- Roll the dough out as thinly as possible and cut into squares, about 7cm. Transfer the squares to your baking trays. Bake for 45 mins, then remove the trays from the oven. Flip each cracker over on the tray and return to the oven, swapping over the shelves, for a further 45 mins. Once cooked, remove from the oven and transfer to a wire rack to cool. Store in a sealed container for up to 2 weeks.
Nutrition Facts : Calories 81 calories, Fat 3 grams fat, Carbohydrate 12 grams carbohydrates, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
ORGANIC RYE CRACKERS
I love eating organic crackers but I've found them to be costly to buy for a relatively small portion. This simple, easy to make recipe satisfies both my wallet and my taste buds, plus it makes a generous amount. Feel free to experiment with different flours, nuts, seeds, and spices to suit your taste. We'd love to hear about what delicious variations you come up with.
Provided by Eric Rusch
Categories Recipes
Yield 60 - 1" square crackers
Number Of Ingredients 13
Steps:
- Preheat oven: 375 degrees F
- In a mixing bowl measure all dry ingredients and combine well with a dough whisk . In a separate bowl stir together the egg, oil, and chopped onion. Slowly pour the onion mixture into the dry mixture, then whisk vigorously until well blended. The dough will be moist. Scrape the dough onto a sheet of parchment paper and roll out dough using a 1/8" rolling pin into a rectangle shape. Sprinkle rye flour as needed to keep the rolling pin from sticking to the dough.
- Take the baking sheet and place on top of the dough on parchment paper (holding parchment paper on each end), then flip it upside down to transfer easily. Peel off parchment paper. Place into preheated oven. Bake for 15 minutes (click here for a great kitchen timer), then turn off the oven. Remove the baking sheet to a heat safe surface and while still soft, cut the dough into squares (or your desired shape) using a pastry wheel . Return the baking sheet to the still warm oven and let sit for 10 minutes for a dry, crispy cracker consistency.
SOURDOUGH RYE
Provided by Mark Bittman
Categories project, appetizer
Time 5h
Yield 2 loaves
Number Of Ingredients 6
Steps:
- To make the starter: In a tall, narrow, nonmetal container (a tall, narrow bowl is fine), mix 2/3 cup rye flour with 1/2 cup water, along with the tiniest pinch of instant yeast - less than 1/16 teaspoon. Cover and let sit for about 24 hours, then add the same amount of both flour and water (no more yeast). Repeat twice more, at 24-hour intervals; 24 hours after the fourth addition, you have your starter. (From now on, keep it in the refrigerator; you don't need to proceed with the recipe for a day or two if you don't want to. Before making the dough, take a ladleful - 1/2 to 3/4 cup - of the starter and put it in a container; stir in 1/2 cup rye flour and a scant 1/2 cup water, mix well, cover and refrigerate for future use. This starter will keep for a couple of weeks. If you don't use it during that time and you wish to keep it alive, add 1/2 cup each flour and water every week or so and stir; you can discard a portion of it if it becomes too voluminous.)
- To make the dough: Combine the remaining starter in a big bowl with the rye flour, the whole-wheat or white flour and 2 1/4 cups water.
- Mix well, cover with plastic wrap and let sit overnight, up to 12 hours.
- The next morning, the dough should be bubbly and lovely. Add the salt, the cracked rye and 1 cup water - it will be more of a thick batter than a dough and should be pretty much pourable.
- Pour and scrape it into two 8-by-4-inch nonstick loaf pans. The batter should come to within an inch of the top, no higher.
- Cover (an improvised dome is better than plastic wrap; the dough will stick to whatever it touches) and let rest until it reaches the rim of the pans, about 2 to 3 hours, usually. Preheat the oven to 325 and bake until a skewer comes out almost clean; the internal temperature will measure between 190 and 200. This will take about 1 1/2 hours or a little longer.
- Remove loaves from the pans and cool on a rack. Wrap in plastic and let sit for a day before slicing, if you can manage that; the texture is definitely better the next day.
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HOMEMADE RYE CRACKERS RECIPE | DELICIOUS. MAGAZINE
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Servings 10Total Time 35 minsCategory Snacks And NibblesCalories 184 per serving
- Heat the oven to 200°C/180°C fan/gas 6. Mix the flours and salt in a large bowl. Make a well in the centre and pour in 145ml cold water and the 4 tbsp olive oil. Use your hands to bring it together and form a dough, adding a little more water if needed.
- Tip the dough onto a lightly floured surface and knead briefly. Cut into 10 pieces, then roll out each as thinly as possible into any shape you like.
- Transfer the crackers to the lined baking sheets, brush with a little extra oil and sprinkle with mixed seeds and a grinding of black pepper. Bake for 7-8 minutes until golden and cooked to your liking (you’ll need to do this in batches). Transfer to a wire rack to cool and continue with the remaining dough.
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