Authentic Jewish Rye Bread Recipe - Bake Delicious Loaves at Home. There's nothing quite like the taste of freshly baked bread, and when it comes to Jewish rye bread, it's hard to beat the real thing.
$ads={1}
With our authentic recipe, you can recreate that classic deli-style flavor in the comfort of your own home. Made with a combination of rye flour, bread flour, and a touch of caraway seeds, this bread is perfect for sandwiches, toast, or simply enjoyed on its own.
Follow our step-by-step instructions and enjoy the delicious aroma of freshly baked Jewish rye bread wafting through your home.
$ads={2}
You can also read our popular recipe about Delicious Vegetarian Recipe and Easy Drop Biscuit Recipe
Recipes Information
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours and 30 minutes
- Recipe Category: Bread
- Recipe Cuisine: Jewish
- Aggregate Rating: 4.9 stars
Ingredient
- 1 1/2 cups warm water
- 2 packages active dry yeast
- 1 tbsp sugar
- 1 tbsp salt
- 1/4 cup vegetable oil
- 2 cups rye flour
- 3 cups bread flour
- 1 egg white
- 1 tbsp water
Instructions
- In a large mixing bowl, combine warm water, yeast, and sugar. Let stand for 5 minutes or until the mixture is frothy.
- Add salt, vegetable oil, rye flour, and 2 cups of bread flour to the yeast mixture. Mix until smooth.
- Gradually add the remaining bread flour until the dough is firm and elastic. Knead the dough for 10 minutes until it is smooth, shiny, and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until the dough has doubled in size.
- Punch down the dough and shape it into a round or oblong loaf. Place it on a greased baking sheet or in a greased loaf pan.
- In a small bowl, whisk together egg white and water. Brush the mixture over the top of the loaf.
- Cover the loaf with a damp cloth and let rise for another 30 minutes.
- Preheat the oven to 375°F. Bake for 45-50 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool on a wire rack before slicing and serving.
Nutritions Table
| Nutrition Information | Amount per Serving |
|---|---|
| Calories | 180 |
| Total Fat | 3g |
| Sodium | 330mg |
| Total Carbohydrate | 33g |
| Dietary Fiber | 2g |
| Sugars | 1g |
| Protein | 6g |
Recipes FAQ
- Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour instead of bread flour, but the texture of the bread may be slightly different. - Can I use honey instead of sugar?
Yes, you can use honey instead of sugar, but the flavor of the bread may be slightly different. - How long does the bread last?
The bread will last for 3-4 days if stored in an airtight container at room temperature. - Can I freeze the bread?
Yes, you can freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw at room temperature before slicing and serving. - Can I add caraway seeds to the dough?
Yes, you can add caraway seeds to the dough to give it a more traditional flavor. - Can I make this dough in a bread machine?
Yes, you can make the dough in a bread machine by following the manufacturer's instructions. However, you will need to shape the dough by hand before baking.
Recipes Tips
If you're new to bread baking, here are a few tips to help you make the perfect Jewish Rye Bread:
1. Use warm water: The water should be warm, but not too hot or it will kill the yeast.
2. Knead the dough: Kneading the dough helps to develop the gluten, which gives the bread its structure and texture. Don't be afraid to really work the dough until it is smooth and elastic.
3. Let the dough rise: Allowing the dough to rise is important for the texture and flavor of the bread. Be patient and let it double in size before shaping and baking.
With these tips and the detailed recipe above, you'll be able to make delicious Jewish Rye Bread that your family and friends will love. Enjoy!