Great NY Jewish Rye
I followed this recipe without any changes. I used my bread maker to make the dough. I used a traditional bread pan to bake it. I have other rye recipes that I like but this dough feels nice and is so forgiving. The source is Dad’s world famous Real NY Jewish Rye Bread.
INGREDIENTS
- 2 cups unbleached bread flour (I use Peter Pan AP)
- 1 cup dark rye flour (I use Bob’s red Mill Stone Ground Dark)
- 3 tablespoons dry potato flakes
- 2 tablespoons caraway seeds (oops I thought it asked for 3 – I thought that seemed like a lot)
- 1 ½ tablespoons demerara sugar (regular sugar)
- 2 ½ teaspoons instant yeast (active)
- 1 ½ teaspoons sea salt
- 1 cup warm water
- ¼ cup canola oil
- ¼ cup sour pickle juice (Claussen)
DIRECTIONS
Step 1
Place all ingredients in the bread maker in the order specified by the manufacturer. Set to knead and rise but not bake.
Step 2
After rising (2 times in my bread maker), I shape and either rise on a pizza brick or in a traditional glass bread 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.
