Real NY Jewish Rye Bread

Real NY Jewish Rye Bread

This delicious rye bread is flavored with sour pickle juice and caraway seeds to create a crusty, unique-tasting loaf of New York-style rye bread.

Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
148 Calories

Recipe Instructions

Step 1
Place bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients.
Step 2
Switch to the dough hook attachment and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes.
Step 3
Remove plastic wrap and knead with the 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 4
Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into the prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over the top of the pan, 60 to 90 minutes.
Step 5
Place rack in the middle of the oven; preheat the oven to 350 degrees F (175 degrees C).
Step 6
Bake loaf in preheated oven 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 the shiny side out. Remove loaf from the pan and cool on a wire rack.
Step 7
Form dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
Real NY Jewish Rye Bread
Real NY Jewish Rye Bread
Real NY Jewish Rye Bread
Real NY Jewish Rye Bread

Ingredients

  • 1 cup warm water
  • 3 tablespoons dry potato flakes
  • 2 tablespoons caraway seeds
  • 2 cups unbleached bread flour (such as King Arthur®)
  • 1 cup dark rye flour
  • 0.25 cup canola oil
  • 2.5 teaspoons instant yeast
  • 1.5 teaspoons sea salt
  • 1.5 tablespoons demerara sugar
  • 0.25 cup sour pickle juice

Categories

Similar Recipes You May Like

Easy Air Fryer Whole Chicken

Easy Air Fryer Whole Chicken

Air Fryer Fish and Chips

Air Fryer Fish and Chips

Irish Soda Bread and Whiskey Butter

Irish Soda Bread and Whiskey Butter

Best Ever Irish Soda Bread

Best Ever Irish Soda Bread

Cinnamon Roll Monkey Bread

Cinnamon Roll Monkey Bread

Lentil Flatbread

Lentil Flatbread

Air Fryer Broiled Grapefruit

Air Fryer Broiled Grapefruit

Air Fryer Breakfast Potatoes

Air Fryer Breakfast Potatoes