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How to make Jewish Rye Bread

Dark Jewish Rye Bread (milkekh)

Ingredients

  • 3 cups milk
  • 1 1/2 Tablespoon butter
  • 3 Tablespoons sugar
  • 3 3/4 teaspoons salt
  • 1 1/3 cakes yeast
  • 3/4 cup lukewarm water
  • 6 cups rye flour
  • 2-3 cups all purpose unbleached white flour

Directions

  • Scald milk, add the butter, sugar and salt, and let cool.

  • Dissolve the yeast in the lukewarm water.
  • Stir in the cooled milk mixture.
  • Add flour, mix well, and knead 8-10 minutes by hand, or 4 minutes in a Kitchen-Aid mixer or equivalent.

  • Grease a steep sided bowl.
  • Shape dough into ball, and place in bowl, then turn upside down so that oiled, smooth side is on top.
  • Cover with a towel and allow to double for 1 1/2 to 2 hours.

  • Punch down dough and allow it to double again.
  • Punch down dough again, then divide it into two.
  • Let dought rest 10-15 minutes
  • Shape into two loaves.
  • Allow to double again, about 1 hour
  • Preheat oven to 500 degrees for 1 hour.
  • Throw 1/3 cup of water onto walls of oven before putting loaf in. (Omit for a less crusty bread).
  • Bake 45 minutes at 450, throwing water on the oven walls three times more in the first five minutes,

    • or, alternatively,
  • Bake fifteen minutes at 450, then reduce heat to 350 and bake thirty minutes more.
  • Remove and allow to cool on rack.
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