Traditional Jewish Rye Bread Recipe

Jewish Rye Bread (Bread Machine) Pudge Factor

WebJan 3, 2015 · Place in a greased 9 x 4-inch bread pan. Cover and allow to rise in a warm place until double in bulk, about 75 minutes. Bake in a …

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1. Place all ingredients in pan of bread machine in the order listed. Start the dough cycle. Once the dough has come together into a rough, shaggy ball, stop the bread machine, and let the dough rest in the covered bread machine. Depending on the bread machine, start the mixing/kneading process in the bread machine after 30 minutes (I plugged my bread machine back in after 10 minutes since it takes 20 minutes from the start to the beginning of the mixing of the dough). Allow the bread machine to complete the dough cycle.
2. Turn the dough onto a lightly floured surface and shape it into a log or rectangle to fit into a 9x5-inch loaf pan. Place the dough into a greased 9x5-inch loaf pan. Cover with a clean kitchen towel and let rise until the top of the dough has risen slightly over the top of the pan, 60 to 90 minutes.
3. Place rack in middle of oven; preheat oven to 350° F.
4. Bake loaf until golden brown and cooked through, about 35 minutes. If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from oven. Remove bread from pan and cool completely on a wire rack. Yield: 1 loaf.

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Seeded Rye Sandwich Bread (Jewish Rye Bread) 500 …

WebMay 14, 2020 · Instructions. In a large bowl, combine the Bread Flour, Rye Flour, Potato Flakes, Caraway Seeds, Sugar, Yeast, and Salt. Add in the …

1. In a large bowl, combine the Bread Flour, Rye Flour, Potato Flakes, Caraway Seeds, Sugar, Yeast, and Salt. Add in the Oil, Pickle Juice, and Water and use a rubber spatula to combine into a wet dough. Cover the bowl in plastic wrap and allow the dough to rest for 30 minutes.
2. Transfer the dough to a floured counter or mat (do not wash the bowl) and knead for approximately 10 minutes until the dough feels springy and tacky (but not wet). If the dough is feeling very wet, add a bit more Bread Flour gradually and continue kneading. Grease the bowl with cooking spray and transfer the dough back to it. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for one hour. If your kitchen is chilly, try preheating your oven to 200 degrees F, turning it off, and placing your bowl on top of the stove.
3. Grease a 9 x 5" loaf pan with cooking spray and transfer your risen dough to the pan. Allow to rise again for 40 - 90 minutes, until the dough has risen approximately 1 inch above the top rim. If you'd like to add more caraway seeds as a topping, in a small bowl beat together the egg white and water, and brush on top of the loaf. Sprinkle with caraway seeds.
4. Preheat oven to 350 degrees and bake for approximately 45 - 55 minutes or until golden brown. Let cool in pan for 20 minutes and then transfer to a cooling rack to cool completely before slicing. Enjoy!

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