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How to make Jewish Rye Bread

Jewish Onion Rye Bread (milkekh)

(Modified from the first New York Times Cookbook)

Ingredients

  • 2 cups milk
  • 1/4 cup sugar
  • 4 teaspoons salt
  • 1/4 cup oil
  • 1 package yeast
  • 1 cup lukewarm water
  • 6 cups white flour
  • 2 1/2 cups rye flour (use more rye and less white for a darker rye)
  • 3 Tablespoons caraway seeds
  • 1 cup chopped onion

Directions

  • Scald milk, add the sugar, salt and oil.
  • Stir until sugar dissolves, then let cool to lukewarm.
  • Dissolve the yeast in the lukewarm water.
  • Stir in the cooled milk mixture.
  • Add white flour and mix well.
  • Stir in caraway, onion and 2 cups of rye flour.
  • Turn out onto rye floured board and knead until smooth, adding additional rye flour until dough is stiff.
  • 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 to 2 hours.
  • Punch down dough, cover it and allow it to double again.
  • Grease 3 loaf pans and sprinkle with cornmeal.
  • Punch down dough again, then divide it into three.
  • Let dough rest 10-15 minutes
  • Shape into three loaves, place in pans, and spinkle with kosher salt.
  • Cover and 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 one hour at 350, until it sounds hollow when tapped.
  • Remove and allow to cool on rack.
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