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
ROSE LEVY BERANBAUM'S REAL JEWISH RYE BREAD RECIPE
If your experience of rye bread has been limited to grocery store loaves, then you're missing out on something extraordinary. A good loaf of rye, like Rose Levy Beranbaum's Real Jewish Rye, requires very little more than a percentage of rye flour, a bit of malt syrup (you can use honey or even table sugar), yeast, flour, salt and water. It is surprisingly easy to make at home, especially with a sourdough starter. Feel free to omit the seeds: the lovely anise flavor can easily overwhelm the subtle milky notes of the rye flour. Beranbaum suggests topping this rye bread with unsalted butter, sliced radishes and big flakes of salt. From the story: Old-world breads boast layers of taste
Provided by Amy Scattergood
Categories BREADS, BAKE
Time 1h10m
Yield Makes 1 round loaf (8 to 12 servings)
Number Of Ingredients 13
Steps:
- Make the sponge: In the bowl of a stand mixer, or in a large bowl, combine the bread flour, rye flour, yeast, sugar, malt syrup and water. Whisk until very smooth, scraping down the sides of the bowl. The starter will have the consistency of thick batter. Cover the bowl with plastic wrap, and set the sponge aside while you combine the flour mixture.
- Make the flour mixture: In a large bowl, whisk together the bread flour (reserve one-fourth cup if mixing by hand), the yeast, caraway seeds and salt.
- Remove the plastic wrap from the sponge, and gently scoop the flour mixture over the sponge to cover it completely. Cover tightly with plastic wrap and set it aside at room temperature to ferment until the sponge bubbles through the flour mixture in places, 1 to 4 hours.
- Mix the dough: If using a stand mixer, place the fermented sponge/flour mixture, along with the oil, in the mixer bowl and mix with a dough hook over low speed (Speed 2 on a KitchenAid) until the flour is moistened enough to form a rough dough, about 1 minute. Increase the speed to medium (Speed 4) and continue to mix until the dough is very smooth and elastic, and springs back when pressed with a fingertip, about 10 minutes. If the dough is at all sticky, turn it out onto a counter and knead in a little extra bread flour.
- If mixing by hand, add the oil to the bowl and, using a wooden spoon or your hand, stir until the flour is moistened. Knead the dough in the bowl for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved flour as possible to keep it from sticking. Use a curved bench scraper to scrape the dough and gather it as you knead it in the bowl. At this point, it may be a little sticky. Cover the dough with the inverted bowl and set it aside to rest for 20 minutes, then knead the dough until it is very smooth and elastic, an additional 5 to 10 minutes. If the dough is still sticky, knead in a little more flour.
- Place the dough in a 2-quart bowl, lightly greased with oil. Press down the dough and lightly oil the top. Cover the bowl with plastic wrap. Set the dough aside to rise until doubled in size, 1 1/2 to 2 hours.
- Turn the dough out onto a slightly floured counter (using bread flour) and press it down to flatten it slightly. Form the dough into a ball about 5 1/2 inches wide by 2 1/2 inches high and set it on a cornmeal-sprinkled baking sheet. Cover it with a large container or oiled plastic wrap. Set the dough aside to rise until almost doubled, 1 hour to 1 hour and 15 minutes.
- Prepare the oven: Have an oven shelf at the lowest level and place a baking stone or baking sheet on it before heating the oven. Place a cast-iron skillet or sheet pan on the floor of the oven to preheat. Heat the oven to 450 degrees.
- With a sharp knife or single-edged razor blade, make 4 slashes one-fourth- to one-half-inch deep in the top of the dough. Mist the dough with water and quickly but gently set the baking sheet on the hot stone or hot baking sheet. Toss one-half cup of ice cubes into the pan beneath and immediately shut the door. Bake for 15 minutes, then lower the temperature to 400 degrees and continue to bake until the bread is golden and a skewer inserted into the middle comes out clean or the loaf reads 190 degrees on an instant-read thermometer, 30 to 40 minutes. Halfway through baking at the lower temperature, with a heavy spatula, lift the bread from the pan and set it directly on the stone, turning it around as you do for even baking.
- Remove the bread from the oven, and transfer to a wire rack to cool completely.
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.
OLD-WORLD RYE BREAD
Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. I sometimes stir in a cup each of raisins and walnuts. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 pieces each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 146 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
More about "rebeccas jewish rye bread food"
JEWISH RYE BREAD RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Category SidesCuisine JewishTotal Time 16 hrs
- In a large bowl, combine the rye flour, water, and yeast, stirring until the mixture is completely smooth.
- Add the water and rye flour to the sour and mix until smooth. Cover with plastic and let it ferment at room temperature until it’s visibly fermented and frothy and quite possibly almost double in size, 3 to 4 hours more.
- Turn the sour into a large bowl, add the water and rye flour, and mix until smooth. Cover with plastic wrap and let ferment at room temperature until it’s nice and frothy and full of fermentation bubbles, 3 to 4 hours. The rye sour can now be used to make your rye bread recipe. Or you can put it back in a tightly sealed container and return it to the refrigerator where it will be okay for another week. Feed the sour at least once per week and you will be able to use it indefinitely.
- Take the bread, break it into pieces, and moisten it with 1⁄4 cup plus 3 tablespoons water. Let sit for 15 minutes. Measure out 1⁄4 cup (95 g) of the bread and water mixture.
WHAT MAKES RYE BREAD JEWISH? | THE NOSHER
From myjewishlearning.com
JEWISH CARAWAY RYE BREAD RECIPES - CREATE THE MOST AMAZING ...
From recipeshappy.com
LIGHT JEWISH-STYLE RYE BREAD RECIPE - THEBREADSHEBAKES.COM
From thebreadshebakes.com
10 BEST CARAWAY SEEDS JEWISH RYE BREAD RECIPES | YUMMLY
From yummly.com
HOW TO MAKE JEWISH RYE BREAD, PART 1 - KING ARTHUR BAKING
From kingarthurbaking.com
THE ULTIMATE NYC JEWISH RYE BREAD - THE FOOD DICTATOR
From thefooddictator.com
REBECCA'S JEWISH RYE BREAD | MAGGIE | COPY ME THAT
From copymethat.com
JEWISH RYE BREAD AND THE SECRET TO GETTING IT RIGHT ...
From restlesschipotle.com
REAL NY JEWISH RYE BREAD : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
JEWISH RYE BREAD RECIPE | DEPORECIPE.CO
From deporecipe.co
RECIPE: JEWISH RYE BREAD (BREAD MACHINE) - FOOD NEWS
From foodnewsnews.com
ZOJIRUSHI BREAD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
REBECCA'S JEWISH RYE BREAD RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
RYE BREAD IS THE TRENDIEST JEWISH FOOD RIGHT NOW | THE NOSHER
From myjewishlearning.com
REBECCA'S JEWISH RYE BREAD RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
RYE BREAD - TABLET MAGAZINE’S 100 MOST JEWISH FOODS LIST
From 100jewishfoods.tabletmag.com
REBECCA'S JEWISH RYE BREAD RECIPE - FOOD.COM | RECIPE ...
From in.pinterest.com
HOMEMADE JEWISH RYE BREAD RECIPES - CREATE THE MOST ...
From recipeshappy.com
NEW YORK DELI RYE BREAD - SMITTEN KITCHEN
From smittenkitchen.com
OUR BEST RYE BREAD RECIPES - TASTE OF HOME
From tasteofhome.com
JEWISH RYE BREAD - WIKIPEDIA
From en.wikipedia.org
OLD-FASHIONED RYE BREAD | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
REBECCA'S JEWISH RYE BREAD : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
JEWISH RYE BREAD RECIPE - BROWN EYED BAKER
From browneyedbaker.com
JEWISH RYE BREAD AND DIABETES - THERESCIPES.INFO
From therecipes.info
RECIPE: REAL JEWISH RYE BREAD - LOS ANGELES TIMES
From latimes.com
GRANDMA’S JEWISH RYE BREAD - IMADEDINNER.NET
From imadedinner.net
REBECCA'S JEWISH RYE BREAD RECIPE - FOOD.COM
From pinterest.co.uk
JEWISH CARAWAY RYE BREAD RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
JEWISH RYE BREAD MACHINE BEST RECIPES
From recipesforweb.com
BREADMAKER JEWISH RYE BREAD - KITCHENSAVVY
From kitchensavvy.com
RECIPES FOR LEFTOVER RYE BREAD - THE SPRUCE EATS
From thespruceeats.com
JEWISH RYE BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
SEEDED RYE SANDWICH BREAD (JEWISH RYE BREAD) - 500 SPATULAS
From 500spatulas.com
JEWISH RYE BREAD | A WORLD OF FOOD
From recipes.social
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love