Real Ny Jewish Rye Bread
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
30
Spice
51
Sweetness
47
Sourness
49
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Dark Rye Flour3 tbsps
Potato Flakes (dry)2 tbsps
Caraway Seeds1.5 tbsps
Demerara Sugar2.5 tsps
Instant Yeast1.5 tsps
Sea Salt1 cup
Water (warm)1 cup
Canola Oil1 cup
Pickle Juice (sour)Directions:
1
Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer
2
Turn mixer to low and thoroughly mix dry ingredients
3
Beat warm water, canola oil, and pickle juice into dry ingredients
4
Fit dough hook onto mixer and beat until dough is rough and shaggy-looking
5
Cover bowl with plastic wrap and let rest for exactly 30 minutes
6
Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes
7
Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes
8
Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil
9
Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour
10
Grease a 5x9-inch loaf pan
11
Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan
12
Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes
13
Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C)
14
Bake loaf until golden brown and cooked through, about 35 minutes
15
The internal temperature of the bread should be 190 degrees F (90 degrees C)
16
If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out
17
Remove from pan and cool on wire rack