adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Real NY Jewish Rye Bread
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
205 minutes
Crusty New York-style rye bread with tangy pickle juice and caraway seeds for a unique flavor.
Ingredients:
  • 2 cups unbleached bread flour (such as King Arthur®)
  • 1 cup dark rye flour
  • 3 tablespoons dry potato flakes
  • 2 tablespoons caraway seeds
  • 1.5 tablespoons demerara sugar
  • 2.5 teaspoons instant yeast
  • 1.5 teaspoons sea salt
  • 1 cup warm water
  • 0.25 cup canola oil
  • 0.25 cup sour pickle juice
Instructions:
  • In a large stand mixer bowl with the paddle attachment, combine bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt. Mix on low speed until evenly combined. Add warm water, canola oil, and pickle juice, then beat everything together.
  • Attach the dough hook and mix until dough is rough and shaggy. Cover the bowl with plastic wrap and rest for precisely 30 minutes.
  • Unwrap the dough and knead with the dough hook until it's smooth, firm, and just slightly sticky, for about 6 to 8 minutes. Then, transfer the dough to a floured work surface and continue kneading until smooth for 1 to 2 minutes.
  • Shape dough into a ball, place in a lightly oiled large bowl, coat the dough, cover with plastic wrap, and let rise in a warm place for about 1 hour until nearly doubled in size.
  • Prepare the loaf pan by greasing it. Transfer the dough onto a lightly oiled surface, shape it into a log, and put it in the loaf pan. Cover with a kitchen towel and allow it to rise until the dough slightly exceeds the top of the pan, for about 60 to 90 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C), positioning the rack in the middle.
  • Bake the loaf in a preheated oven until it turns a beautiful golden brown and is fully cooked, which should take around 35 minutes. Make sure the internal temperature of the bread reaches 190 degrees F (90 degrees C). If the loaf browns too quickly, cover it loosely with foil, shiny side out. Once done, remove the loaf from the pan and let it cool on a wire rack.

Similar Recipes