culinary review

Real Jewish Rye Bread

Sat May 12, 2012 10:59 pm
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Comments: 10 Views: 12865

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General Info
Servings: 10
Total Cost: $1.29
Cost Per Serving: $0.13
Total Calories: 2,021
Calories/Serving: 202
Flour, Bread 3/4 Cups 3.19 Ounces $0.09 371
Flour, Dark Rye 3/4 Cups 96.00 Grams $0.10 311
Yeast, Instant, Fast Rising 1/2 Teaspoon 4.00 Grams $0.14 0
Sugar, White Granulated 2 Tablespoons 25.00 Grams $0.03 97
Water 1 1/2 Cup 340.50 Grams $0.00 0
Flour, Bread 2 1/4 Cups 9.56 Ounces $0.27 1,114
Yeast, Instant, Fast Rising 5/8 Teaspoons 5.00 Grams $0.18 0
Caraway Seed 2 Tablespoons 13.40 Grams $0.45 44
Salt, Table 1/2 Tablespoon 9.00 Grams $0.01 0
Vegetable Oil 1/2 Tablespoon 7.00 Grams $0.02 60
Corn Meal, Yellow 2 Teaspoons 6.67 Grams $0.01 24

This hearty rye bread is an adaptation on Rose Levy Beranbaum’s bread from her book “The Bread Bible.” While this bread does take careful Jewish_Rye_Breadplanning and execution, it doesn’t have too many steps and with a little planning, this bread is quite manageable to make. Overall it will rise about 4 hours, however you can make the sponge the day before and let it sit in the fridge overnight. That way, you only have two rising times in the baking bowl and one rising time on the baking sheet.

Because this bread, even though slightly laborious, turned out lovely. It has a real, nice rye flavor coupled with the caraway seeds. As we served this bread, the comments were – “This taste like a REAL Jewish Rye Bread” and “This is just like a bread from a deli.”

¾ cup bread flour
¾ cup rye flour
½ teaspoon instant yeast
2 tablespoons sugar
1 ½ cup water, room temperaturejewish_rye_bread

Flour Mixture
2 ¼ cups bread flour
½ plus 1/8 teaspoon instant yeast
2 tablespoons caraway seeds
½ tablespoon salt
½ tablespoon vegetable oil
2 teaspoons cornmeal


Make the sponge by mixing bread flour, rye flour, yeast, sugar and water in a large bowl until smooth, about 2 minutes. Set it aside and cover it with plastic wrap.

Make the flour mixture by mixing the bread flour (reserve ¼ cup), yeast, caraway seeds and salt. Gently place the flour mixture on top of the sponge, cover with plastic wrap and allow it to ferment 1 to 4 hours (you can place it in the fridge after one hour and leave it overnight if it’s more convenient).

To mix the dough by hand, add the oil and stir the dough together. Knead the dough together in the bowl until it comes together, then knead it on a floured surface for 5 minutes to develop the gluten structure. Cover it with an inverted bowl and let rest for 20 minutes. Knead the dough for another 5 to 10 minutes until it’s very smooth. Add some additional flour if the dough is sticky.

You can also do this step using a machine. Then, using a dough hook, mix the mixture (and add the remaining ¼ cup of flour), on low for about 1 minute, then increase the speed to medium and mix for 10 minutes. Knead in some flour on the counter if the dough is too sticky.rye_dough_rising

Now, place the dough in a lightly greased 2-quart bowl (or dough rising container). Cover with plastic wrap and let rise until doubled, 1 ½ to 2 hours, ideally in 75 – 80 degrees. (If your kitchen is colder than that, you can put your oven on warm for a minute, then shut it off and leave the dough inside the oven for the rising period).
Once it’s doubled, scrape it out on a floured surface, give it a business letter turn (stretch the dough out and fold it on top of it a couple of times). Place it in the oiled bowl again, cover with plastic wrap and allow to rest a second time until it’s doubled, about 45 minutes.

Now, turn the dough on a lightly floured surface, press it down to flatten it slightly. Round the dough into a ball about 5 ½ inches by 2 ½ inches high (you might need to press out quite a bit of air in order to make such a small ball). Set it on a cornmeal sprinkled baking sheet, cover it with oiled plastic wrap and allow to rise until almost doubled, about 1 hour to 1 hour and 15 minutes.

Preheat the oven to 450 degrees (it is recommended that you pre-heat the oven an hour before baking). On the lowest shelf in the oven, place a cast-iron pan or a sheet pan. Above, place a baking stone or a sheet pan.

Now slash the bread a couple of times, mist it with water and quickly set the baking sheet on the hot stone. Toss ½ cup of ice cubes into the pan beneath and shut the door immediately. jewish_rye_breadBake for 15 minutes, then lower the temperature to 400 degrees and continue baking for 30 to 40 minutes until the bread is golden brown and an instant-read thermometer inserted into the center will read about 190 degrees. Halfway through baking, lift the bread from the pan and set it directly on the baking stone, also turn it around for even baking. Let cool on a wire rack.

Sun Jan 25, 2009 11:37 am
Name: James | Comment: This is a little confusing. First you make the sponge and cover with plastic wrap. Then you mix flour, salt, yeast and seeds, all dry and set it, sprinkle it? over the plastic wraped sponge? Then cover with plastic wrap. What am I missing? Thanks.

Sun Feb 01, 2009 6:35 am
Name: hazel Marshall | Comment: awesome!

Sat Feb 21, 2009 7:41 am
Name: joe | Comment: I too am confused with what to do with the dry flour mixture. Do you remove the wrap from the sponge and sprinkle the flour mixture on top then re-wrap?

Sat Feb 21, 2009 1:42 pmYou first cover the sponge with plastic wrap so it doesn't dry out, however this is not a necessary step. Then you mix the dry ingredients and place the flour mix on top of the sponge (no plastic wrap in between!). And then you cover the whole bowl in plastic wrap.

So to clarify: there is no plastic wrap in between the sponge and the flour mixture. After some time the sponge will start to bubble up through the flour mixture and brake the smooth flour surface. This is a very simple and contained method of baking - all in one bowl. Hopefully this recipe can be better understood now.

Sat Jun 12, 2010 9:49 am
Name: perky53 | Comment: This is a great recipe. After two attempts to make this the second one came out perfect. I have missed having good rye bread since we moved out of Chicago. Thanks!

Mon Dec 13, 2010 12:15 pm
Name: | Comment: Off to the whole wheatery now to pick up the rye flour. Can't wait!

Tue Dec 28, 2010 4:42 pm
Name: scotty5751 | Comment: I'am having trouble understanding the plan configuration. what pan is for what and how does the cast iron and the stone play a part in all this. I have a customer looking for a great rye recipe. Thanks. Scotty

Sun Oct 30, 2011 7:47 am
Name: | Comment: can i make this in my bread machine?please give me recipe?

Sat May 12, 2012 1:33 am
Name: Yumika Comment: I like this recipe. I am going to try it and report back. Thanks!

Sat May 12, 2012 10:59 pm
Name: Yumika Comment: This went very well. Excellent recipe, excellent bread. I baked it directly on a pizza stone. The first 15 minutes with steam and 40 minutes more without. Thank you!
You can see the result here, a loaf of 740 grams :-)

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