What is jewish rye bread

Cover the dough and allow it to rest for 10 minutes on a floured surface, folded side up. For added steam, preheat a cast iron frying pan on the shelf below the stone for the same amount of time.

Use flour on your hands and the table to help prevent sticking. Pinch the bottom seam closed, if necessary. Place the loaf on a lightly greased piece of parchment paper; sprinkle the parchment with coarse cornmeal before adding the loaf.

Spray or brush the top of the loaf with room-temperature water and sprinkle with additional caraway seeds. Score the loaf with five horizontal cuts across the top of the loaf, holding the blade perpendicular to the surface of the loaf.

The cuts should slightly diminish in length as they approach the tips of the loaf. Carefully place the parchment onto a peel or the outside bottom of a baking sheet , and slide parchment and loaf onto the hot stone, partially covering the loaf with a stainless steel bowl see "tips," below , to trap the rising steam.

If you're not baking on a stone, simply transfer the parchment and loaf to a baking sheet, and place in the oven — cover partially with a stainless steel bowl. Bake the bread for 10 minutes, then remove the bowl. Spray or brush the loaf with water again after removing it from the oven. To make a traditional Jewish rye bread we had to get back up to a decent level of rye flour. Roughly that seems to settle in at about twenty percent rye, eighty percent wheat.

By contrast most commercial Jewish rye could have really no more than four or five percent! We use cookies to improve your experience on our site and bring you ads that might interest you. What makes rye bread Jewish? Join Our Newsletter Love Jewish food? Sign up for our Nosher recipe newsletter! Add all ingredients to shopping list View your list. Place rack in middle of oven and preheat oven to degrees F degrees C.

I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review bctabby. Rating: 5 stars. This bread was great! I used regular sugar, not demerara, 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 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 degrees on the middle rack of the oven for 35 min. Read More. Most helpful critical review bobk.

Rating: 2 stars. Dough came out silky smooth after being in the mixer for the 8 minutes. Let raise in the proofer at 74 degrees for an hour then put in 9 x 5 bread pan and back in proofer for 1 hour and 15 minutes for the final fermentation. Put in degree oven and steamed the oven and the loaf almost doubled in size.

I usually bake at for 15 minutes then drop temp to for about 14 minutes and check temp Will do this the next time I make this bread. I make sourdough rye this way and it comes out great. I live in Tennessee where you can't get good rye bread so I decided to make my own and am now making it for others.

Reviews: Most Helpful. I live in an area of NY that is blessed with both Jewish delis and bakeries and this bread would be right at home in either.

I free formed my loaf and baked it on my pizza stone. This recipe is a keeper.