Ganzeh Galus Guide: Jewish Revival in the Deep Diaspora

Jewish Learning
Shabbat & Holidays
Jewish Arts, Politics & Culture
Jewish Directory

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 white flour


  • 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.

Return to Ganzeh Galus Guide Home Page.
More Jewish food and recipes from Ganzeh Galus Guide.

You are visitor number since April 5, 2003.