Real NY Jewish Rye Bread Recipe

Ingredients

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

Directions

Step 1: Gather all the ingredients together on your countertop for easy access.

Step 2: In the bowl of a large stand mixer, combine the bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt. Use the paddle attachment to mix the dry ingredients on low speed until thoroughly combined.

Step 3: Add the warm water, canola oil, and pickle juice to the dry ingredients. Switch to the dough hook attachment and mix until the dough becomes rough and shaggy.

Step 4: Cover the bowl with plastic wrap and allow the dough to rest for 30 minutes.

Step 5: After 30 minutes, remove the plastic wrap and knead the dough with the dough hook for 6 to 8 minutes, until smooth, firm, and only slightly sticky.

Step 6: Turn the dough onto a floured work surface and knead by hand for another 1 to 2 minutes to smooth it out completely.

Step 7: Shape the dough into a ball and lightly oil a large bowl. Place the dough into the bowl and turn it to coat in the oil. Cover the bowl with plastic wrap and place it in a warm spot. Let it rise until nearly doubled in size, about 1 hour.

Step 8: Grease a 5x9-inch loaf pan. Turn the dough out onto a lightly oiled surface and shape it into a log. Place the shaped dough into the prepared loaf pan.

Step 9: Cover the dough with a clean kitchen towel and let it rise until the top of the dough is slightly above the edge of the pan, approximately 60 to 90 minutes.

Step 10: Preheat your oven to 350F (175C) and place a rack in the center. Once the oven is heated, bake the loaf for about 35 minutes, or until it is golden brown and the internal temperature reaches 190F (90C). If the loaf starts to brown too quickly, cover it loosely with aluminum foil (shiny side out) to prevent over-browning.

Step 11: Remove the loaf from the oven and take it out of the pan. Let it cool on a wire rack before slicing.

Nutrition Facts