This Authentic NY Jewish Rye Bread recipe will guide you through making a classic, flavorful loaf of rye bread that is perfect for sandwiches or enjoying on its own. With a hearty crust and a soft, chewy interior, this bread is sure to become a staple in your baking repertoire.
Preparation time
1h 30min
Cooking time
30min
Ingredients
12 Servings
- 360 g all-purpose flour
- 10 g caraway seeds
- 10 g cornmeal
- 120 g rye flour
- 10 g salt
- 15 g sugar
- 30 ml vegetable oil
- 240 ml water
- 7 g yeast
Directions
Step 1
In a large bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until the mixture becomes frothy.
Step 2
Add rye flour, 1 cup of all-purpose flour, salt, caraway seeds, and vegetable oil to the yeast mixture. Stir until combined.
Step 3
Gradually add the remaining all-purpose flour, one cup at a time, until the dough starts to come together.
Step 4
Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
Step 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 6
Preheat your oven to 220°C (425°F).
Step 7
Punch down the dough and shape it into a round or oval loaf. Place it on a baking sheet sprinkled with cornmeal.
Step 8
Cover the loaf with a damp cloth and let it rise for another 30 minutes.
Step 9
Make a few slashes on the top of the loaf with a sharp knife.
Step 10
Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 11
Let the bread cool on a wire rack before slicing and serving.