How to make Jewish Rye Bread
- 1 1/8 cup water
- 1 1/2 teaspoon salt
- 1 Tablespoon sugar
- 2 cups white flour (for darker
rye, substitute whole wheat flour for up to 3/4 cup).
- 1 cup rye flour (for lighter rye,
substitute white flour for up to half the rye)
- 1 Tablespoon olive oil (optional
-- it seems to make the bread stay fresh longer and some people prefer the
- 1 Tablespoon caraway seeds
- 1/4 cup chopped onions (optional)
- 2 teaspoons commercial yeast ("bread
machine" or "active dry")
- Place all ingredients in bread
machine in recommended order on "rise only" or pizza dough cycle.
- After first rise, remove dough,
place on a bread board and punch down. If dough is too sticky, covering
your hands or the bread board with corn meal or white flour usually is enough
to bring it to the right consistency.
- If using a bread pan, shape loaf
and place it in oiled bread pan. If you have a pizza stone, don't use a
bread pan; shape the dough into a loaf or a ball or as you like and place
it on a floured board (or the pizza peel). In either case, slash top with
a sharp knife, cover the dough with a tea towel and leave it to rise for
- Preheat oven (preferably with
pizza stone) to 450. The stone makes the bread crustier and gives a better
contrast between the crust and the interior crumb.
- Shpritz walls of oven with water
twice before putting loaf in. (Omit for a less crusty bread).
- Bake thirty minutes at 450, shpritzing
the oven walls once more after five minutes,
- Bake fifteen minutes at 450, then reduce
heat to 350 and bake thirty minutes more.
- Remove and allow to cool on rack.
(For a light whole wheat bread,
use 1 / 2 cup whole wheat flour and 2 1 / 2 cups white flour; omit caraway
(For white bread, use 3 cups white flour; omit caraway. After first rise,
sprinkle loaf with sesame or poppy seeds.)
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