How to make Jewish Rye Bread
Dark Jewish Rye Bread (milkekh)
- 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
- 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,
- Bake fifteen minutes at 450, then reduce heat to 350 and bake thirty
- Remove and allow to cool on rack.
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