Real NY Jewish Rye Bread

Prep:25minCook:35min

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.

Updated at: Thu, 17 Aug 2023 12:15:22 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories133.2 kcal (7%)

Total Fat4.2 g (6%)

Carbs21.4 g (8%)

Sugars1.4 g (2%)

Protein3.2 g (6%)

Sodium190.8 mg (10%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

14 servings

2 cupsunbleached bread flour

such as

1 cupdark rye flour

3 tablespoonsdry potato flakes

2 tablespoonscaraway seeds

1 ½ tablespoonsdemerara sugar

2 ½ teaspoonsinstant yeast

1 ½ teaspoonssea salt

1 cupwater

warm

¼ cupcanola oil

¼ cuppickle juice

sour

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).

Step 6

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.

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