Jewish Rye Bread
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- The crispy crust, the tight chewy crumb, it's all here! Jewish deli rye bread
Jewish Rye/ Eastern European Rye Bread
Yield: 2 large loaves, weighing 1 pound 13 ounces (834g)
*The caraway seeds are optional, but I highly recommend using them both crushed and whole.
Equipment: 1 large bowl greased, and two cookie sheets covered with parchment paper.
Oven temp 425°F or 218 ℃
In the bowl of a stand mixer with the dough hook attached; mix together:
2-3/4 cup of warm water (680g)
3 tablespoons of vegetable shortening
3 cups of light or medium rye flour (309g). I used a fine cut rye flour, as opposed to a hearty coarse milled flour.
1 tablespoon plus 1 teaspoon of instant yeast
1 tablespoon of sugar
Mix on the lowest speed and slowly add:
3 to 3-1/2 cups (approximately) of bread flour, or all-purpose flour. Gradually add the flour and stop when the dough forms a ball. (360g)
Continue on the lowest speed about 3 minutes then scrape the bowl down, rest the mixture for 15 minutes, add:
2 teaspoons of kosher salt
2 tablespoon caraway seeds ( grind 1 tablespoon in a spice grinder, and keep 1 tablespoon whole)
Knead the dough on low-medium speed for another 5 minutes. Use a silicone spatula to remove the dough to the greased bowl. Invert the dough so that the top is also greased. Cover with plastic and rest the dough until doubled in volume, about 1 to 1-1/2 hours. The time depends on your room temperature.
Deflate the risen dough and turn it onto your work surface. Use a small amount of flour if necessary ( you may not need it ).
Cut the dough into two even pieces. For each piece:
Flatten into a rectangle measuring 9 x 12 inches (for smaller loaves 9 x 6 inches). With the long side facing you, fold the sides in toward the center and from the top, begin tightly rolling the dough pinching and tucking with each roll pushing your fingers down to ensure a good seal. Pinch the dough where it makes a seam. This is the bottom of the bread. Preheat oven to 425°F or 218℃. Make an egg wash using 1 egg white and 1 teaspoon of water or milk. , whisk together.
Place the loaf on the prepared pan and cover with a piece of oiled plastic wrap, cover and let this rest for about 30 minutes until the bread looks puffy.
Place a small pan on the bottom of the oven and add 2 cups of water. The steam will create a beautiful crust.
Using a serrated knife or single-edge razor make 3 or 4 slashes across the top of the bread about 1/2 inch deep. Paint the egg wash on with a pastry brush and place the bread in the oven. Bake for 15 minutes, then lower the oven temperature to 400°F or 200℃ and continue baking for another 25 minutes ( 15 minutes for small loaves). Until the internal temperature reaches 200°F or 93℃
Cool on a rack. This bread stores well for a few days. It can also be frozen.
"Exactly like you would be served in a New York deli." Right then I was paying attention. That is exactly what I'm looking for!
Enjoy!
The first time I made this bread a few weeks ago, my German hubby said it was a perfect loaf of half & half, which is what he said they call it in Bavaria. I just made my second batch and added caraway seeds this go-round. Perfect again! Now, I'm a hero, thanks. :)
Thanks for writing Beach P. Enjoy!
Made this with dark rye flour and it's been a big hit with the family. Definitely one I'm going to make again!
I made this recipe today, first time ever making any kind of bread, and it's turned out brilliantly! I'm a huge fan of Jewish rye bread, having grown up having every celebration at a Jewish deli restaurant, and this recipe is on par if not better!
Thank you so much, the video helped me to understand proofing, etc.
Thank you for writing Hayley. I just found your comment today, I am sorry for the delay in writing back. I am so glad that you understand what I tried to accomplish and that the recipe worked for you. 🤗😘
In the old country there was a community oven not only were the slashes used for oven spring but also to identify who owned the bread. A signature slash.
What a fun bit of trivia. This made me smile.
Rye with ANYTHING is amazing…thanks so much for sharing can’t wait to try it…love the texture! I grew up I’m Bavaria and this was always my favorite bread at 70 there is none better…stay blessed
I worked your recipe into percentages and was able to make many loaves for my Montreal Smoked meat. Your recipe is amazing and the bread is wonderful! Thank you SOOOOO much!
Thank you for writing Shawn. Enjoy!
This is the kind of content that TH-cam needs more of.
Agreed!
I've been searching for a great rye bread recipe. Looks like I've found it!
Hello Nina, today I discovered your you tube channel. I was looking for a recipe for rye bread & took a peek at yours. OMG! I followed your recipe to the letter & I have made the best ever bread yet. Superb. My daughter has taken some home with her & hubby agrees it's the best ever with just butter on. Many thanks for being so precise & giving the little details, it makes all the difference.
Zosia, thank you so much for writing. I love that you are enjoying the bread with your family. This is a bread that I grew up with, so it makes my day when people write to tell me that they love it too😘
Thank you Nina!
Nina, this is exactly what I was searching for. It came out beautifully. Your instructions are clear and concise, and you are a pleasure to watch. Thank you…
Thanks for writing Sue!
Hello, In your video you say that you have 1 1/2 teaspoons of instant yeast, but in your directions you wrote 1 tbsp + 1 tsp instant yeast...which one should I use?
Hi Tammi. The full recipe makes two large loaves. In my video, I made half of the full recipe because I just didn't want that much bread. To answer your question, I used 1 1/2 teasp in the video, and the written recipe is also correct since it's the full recipe. I hope that clears it up. Thanks do much for writing.
@@ninainthekitchen1455 Thank you! :)
My dream come true, someone teaching me how to make my favorite bread! Can’t wait to try it!
Enjoy!
I love the way you work and explain every step. It's nice to find a youtuber who actually knows what she is doing and has done a recipe many times. Too often you run into videos where the person admits they've never done a particular recipe and they've decided to "wing it". You end up wasting a lot of your time watching these. You're a breath of fresh air!!!!!! And yes, I love rye bread and have made various recipes many time experimenting with various flours like All Trumps, or First Clear as well as King Arthur. I've also tried white rye, medium and dark in various bakes. And I've played around with various hydration rates, bake temperatures, covered baking and using baking stones.
Thank you for the kind words Michael. You sound like quite an accomplished bread-head! I love making breads, there is always more to learn about them. Thanks and I hope to hear from you again.
@@ninainthekitchen1455 Do you have a book I can purchase on how to bake rye bread? I'm a beginner and cannot find a book on "how to" bake breads for someone who has no experience making bread.
I'd really appreciate it if you could help.
Your TH-cam Instructions were so easy to understand and easy to follow.
Thank you
Lucy
Hi Lucy, I do not have a book and quite honestly, I don't know a really good bread book. I love making breads and this year I have been adding some of my favorites to my TH-cam playlist.
Most beginners start with pizza dough or white sandwich bread. I have to say; it's very ambitious to begin with rye bread. But, you do you! If you're comfortable with rye, go for it. Please check my bread videos, I just posted a good beginner tutorial on whole wheat. If you go to my Nina in the Kitchen homepage, click on "playlists" to find my breads. The list is growing and if you have any requests, just ask. Thanks so much for writing.
,@@lucywilson3603 If you want to focus on rye bread buy The Rye Baker by Stanley Ginsberg. If you want to get deep into bread baking along with rye there is Bread by Hamelman. Both books are available on Amazon.
@@cutabove9046
Thank you.
I'm new to bread baking. Made my first loaf, it was perfect. I haven't stop baking since. Brings me great joy to bake.
Love how you form your bread very consistent and smooth versus the hard and crunchy that can happen on the bottom at least for me …great tip about the egg whites and milk …who doesn’t love a great crust…thank you for sharing …can’t wait to try this …stay blessed
Very good explanatory video, no unnecessary talking. Well done!
Thank you for the kind words Ana. I do strive to stay on point. I am planning on more yeasted bread videos soon.
Your videos have a list of favorite foods I haven’t had in a long time😊, inspiring 👌✨
Great video. I'm trying a no-knead rye bread right now but will give this method a shot as well. I had never seen the trick with the ice cubes before to add moisture to the oven....learning something new every day!
Thank you for the comment. There are so many breads that I want to post and techniques to share. Steam is essential to crust. I believe that my no knead bread video mentions that.
A Bread Recipe that actually turns out well and which our Family now loves. So many newer Bread Recipes lack flavor. Thx for sharing this fabulous Jewish Rye Bread Recipe with us Nina!*!
Thank you do much for writing this Lee. This is a great way to end the day!
Thank you, Nina! I made it 3 or 4 times, every time comes out perfectly! Only one thing, I leave one loaf as it is, and for the second loaf, when forming the loaf, I add garlic, herbs and dried tomatoes.
What a great idea! I just bought a 25 pound bag of rye flour so I will have to play around with herbal rye bread. Thanks for writing Anastasia!
@@ninainthekitchen1455 And I just have put your beginners whole wheat bread for rising:)
Think of that as a base recipe. You were so creative with rye bread that I believe that you will enjoy playing with the Whole Wheat recipe. Enjoy!
Made the rye bread, it turned out great. I really like the way Nina explains as she goes along.
One of the best video recipes I have located.
Will have to try this one soon (without Caraway Seeds (wife does not like 'em)).
Merry Christmas and Happy 2023
Merry Christmas to you and yours Christian.
Thank you for giving the grams!!! Very helpful 😊
Thank you! I'm throwing away all the other (complicated) rye recipes I collected. Yours is a winner!--from a Jewish lady who couldn't find the rye of her childhood until now.
Thank you Lillian. I'm glad that you enjoy it! 🤗😘
I will try this.. I used to get my marble loaf & dark rye bread from Polish bakery in Hamtramck, Michigan. Sure miss it ..both dark & light rye. Great toasted.
Made the full recipec, (not the video one )and turned out great. Husband and friends loved it.will definitely make it again, who knows, maybe today!!!😊
I just made this, too. Enjoy!
Thank you so much , I ate this in my childhood , as it was available at Jewish deli s , sadly my mum wasn’t blessed in the cooking department , my family are. Ex litvaks and Russians on the other side when I was growing up we called this sweet and sour bread , I live in London now and have not been able to find any and I long for some , I think the sweet and sour name was just colloquial to my city so I haven’t known how to find it , and as all that generation are gone there was no one to ask about real name . So I was so thrilled to find your channel ,and the recipe I’ve been looking for all these years thank you so very much , it’s a mitzvah bless you
Thank you, Meme! Like you, this is a bread that I knew growing up. As an adult, I moved away from that area and decided to make it and bake it. Otherwise, it would be gone forever. I hope that you will make this and enjoy every bite. 💖
@@ninainthekitchen1455 I’m so grateful to you ! I’m old now and retired and sadly my family have passed too , but being able to make this will bring back a lot of memories and comfort and I thank you for that , I just wanted to ask I don’t have a stand mixer ,but presumably I can still make this manually ?
@Meme-dp9gn you can make this by hand, but it is a very sticky dough. My advice is to use a spatula or bench scraper in one hand and keep everything that touches the dough wet or oiled. That makes the dough easier to handle. Use a light touch so that you don't expose the moisture in the dough. Best wishes and happy baking Meme.
@@ninainthekitchen1455 I will many thanks , I’m going to make salt beef ,with is the British equivalent to American corn beef .so I can make the Reuben you showed , It looks amazing thanks Nina ❤️
@Meme-dp9gn Yes!! Corned beef on rye 😍 enjoy!
Now that you put that in my head, I may have to corn some beef too .
Just getting into bread making, I’m excited! Thank you!!
Welcome to the world of the breadheads! Being a beginner breadmaker may seem daunting sometimes, but remember that no matter how your breads bake up, they will always be better than store bought. You learn as you go. Don't give up! Breads are a very rewarding hobby.
This is a delicious bread, but you may find it a little challenging. Remember to keep your hands oiled or wet whenever you touch it.
Here is my bread playlist. Everyone one is special. Enjoy!
Breads: th-cam.com/play/PL_tb0gyirhyQ8u3ZE58fBjdbx9UH9k60b.html
We just learned so much. The tips and history...too much fun. Thank you Nina
You are welcome! Enjoy
Beautiful job!! Thank you. Can't wait to make this!
I grew up in Montreal where Smoked Meat and Jewish rye bread go hand in hand.I make my own smoked meat in the smoker and now I can make my own bread to go with it. Thanks for a great recipe.
That sounds like an exceptional meal plan. What time do you want us there? 😁
I love this bread because of childhood memories of delicious sandwiches whose base was this bread. Enjoy, and thank you for writing.
Nina In The Kitchen Thanks Nina, enjoying your channel very much, learning new skills which for me are a destresser in these turbulent times.
I understand
Love her presentation.
You're a great teacher...thank you!🙏
Hi Nina
I got round to making the bread using dark rye flour again today. I followed your instructions up to the 3minute mix, added my caraway seeds and salt, sped up the mixer till dough felt right then put to rise. Dough was slightly sticky so sprayed little olive oil on my hands. Looked a bit darker but other than that didn’t notice any difference. White rye flour was organic, dark wasn’t but was stoneground and they were different makes so still not sure other than they are now my favourite bread. I’ll just go by whatever flour I see first. Thank you again for your help. I’ll definitely be following your channel now
Regards Gill
Thank you Nina! very accurate your recipe, instrucctions and presentation, my bread came out very nice and Delicious... Best regards from Mexico City!!!
Same to you Abe. This is a favorite bread of mine, I'm so glad that you enjoy it too. Thanks for writing, I love to hear the locations of people. Mexico City!! ❤️
I just made this today and they turned out perfect!! Thank you for such a great tutorial!!
Thank you for writing Sylvia. 🤗
I will try this recipe today! Thank you for all the details ❤
I can hardly wait till I get my rye flour. Thanks Nina. New subscriber here!👏
Welcome Anne!
I love this recipe and I love your delivery!! Thank you!
Thank you Alpha!
The Presenter is articulate and explains fully (I like that)...
THANK YOU for this. I've tried a number rye recipes and use rye flour in smaller amount in many of my breads but I've never (at least on my own) come up with that perfect deli rye crumb. I'll try to adapt this for sourdough as well. And, as far as I'm concerned, if someone leaves out the caraway, they may as well just stop. :D
Hi chick! I don't know how I missed this response. Sorry to write back after so long. I have to ask if you have tried this using sourdough starter? The dough is so heavy that I imagine the rise wouldn't be very high, but the flavor 😍😋❤️ Please let us know what happened.
Nina, you have a great presentation. Very uplifting.
Thank you so much!❤
This is a very good video with lots of tips. I can't help keep watching over and over... I guess until I'm good at making this rye bread. One of my favoriate ;-)
If you are concerned about making rye bread, just know that this is a rather easy one to make. I have a playlist of other breads that you may also enjoy. Please take a look! Here is a wheat bread.
th-cam.com/video/FTt6_N4Y8zo/w-d-xo.html
Me too! I’ve made this recipe now about 10 times during COVID for my family. They love it. Thank you Nina!
Wow. Eric, you have made my week!!
Thank you for writing. Enjoy!
Thank you! Thank you! THANK YOU!!!!!!!!!!!!!! I will try this recipe as soon as I get some chutzpah!!!!!!!!!!! This is my favourite FOOD of all time!!!!!!!!
It's one of my favorites too. Enjoy!
This looks easy, I'm going to try this very soon. Thanks for such a great presentation.
Thanks for writing Susan.
A great presentation...and a great end result !! Enjoyed your comment on why and how they slashed the dough. Thanks a lot.
Thank you for writing Michael. It's nice to meet a fellow breadhead. This year I have been working on getting more breads on my channel.
Wonderful recipe and video! Just love the bread. Thank you so much!
Thank you Tamra!
Enjoyed this post picked up some folding tips, thanks...From the other side of the Atlantic
I hope that's a typo! 🤣
Happy baking Marco.
I have to wait until next Tuesday to try this recipe. I can hardly wait. Thank you, Nina!!
Thank you so much. You are amazing. And so is your bread.
Thank you for this recipe, it turned out great. I had a few problems; I did not know if my yeast was instant or not because the packaging was all in Chinese, so I proofed it to be on the safe side. I also ended up adding at least an extra cup of flour, because of the high humidity where I live. I still ended up with a very sticky dough, so I let it rise in the refrigerator overnight and it was ready to go the next morning.
Thank you for writing Robert. I may be help you by saying that you can spot instant yeast by the size of the granules. Active dry yeast grains are the size of a small ant. Instant yeast is chopped so fine that it's more the size of sand.
I'm happy that you enjoyed this recipe. The dough is a bit different than others, just use a gentle pressure and you should be fine. Lastly, be careful about cold fermentation on rye bread. Remember rye is a grass not a grain and therefore it does not need to be fermented for very long.
Thanks again and enjoy the recipe!
LOVE ME SOME RYE💕
Love finish-Thanks from the NorthEast USA
You are aweesoomee ! I just discovered you now and i just loove your recepies . Soo good explained , and the tips you give are amazing . Thank you for all your work and dedication 😊.
Thank you so much Clau! I truly appreciate your kind words. I strive to demonstrate that the foods we all love can easily be made by your own hand in your own home.
RYE WITH ANYTHING. I love it. Tx. I'll definitely try this recipe.
Enjoy!
Thank you! I was wondering what I was doing wrong with my recipe and I was not kneeding the dough enough. Since I have the king rye flour I'm giving this a go. Thank you! Rye bread in my area is not easily found as well. Plus I'm going to use your ice in the oven technique as that looked easy enough.
Thanks for writing. Let me know how it goes!
Thank you!
Great bread, thanks!
Great recipe. I made four loaves yesterday using the whole recipe. It did rise quickly. I followed the amount of yeast called for, which was one tablespoon plus one teaspoon. Should I have used less yeast. The second rise was very low. But I. Asked it anyway and when I cut into it, the crumb was perfect. Looked more like four baguettes. Very delicious bread however. I would like a higher rise next time. Please let me know if there is anything I need to change. Thanks.
This bread does have a dense texture. If you want it to be lighter, I'd recommend changing the ratio of flour. This is written so that the rye and white flours are half and half. If you remove some rye flour and replace it with white flour, that will lighten it. By adding white wheat flour, you'll be raising the amount of gluten and, although I haven't tried this, my guess is that you will also have to change the amount of water in the recipe. Just add it in small increments.
Let me know how it works out. Happy baking!
Nina
I also used rapid rise yeast the first time making this. It rose so high. When I deflated it and shaped it into four loaves, it rose again, but when I went to pull the Saran Wrap off, it deflated and would bit rise for me again. Lol. I read where rapid rise will not rise twice. Learned the hard way. My husband bought me active dry yeast by mistake. If I proof it, can it be used instead of instant yeast, in this rye bread recipe? Don’t want another big flop. Thanks for any suggestions.
@bonnieperry5460 Yes, you can use active dry yeast. Just hold back a few ounces of water from the recipe and use that to prove the yeast. You will not have a flop! Lol
Thanks so much for the fast reply. I did make it with rapid rise but we liked the taste back then. Lol. It was like a flat bread. My husband loved the taste. We toasted it and it was delicious. Not a total waste for sure. Thanks very much for the fast reply again. B
Very good
Hi. There is a difference in measures between the video demonstration (which is great) and the written recipe. For instance, the combination of flours was three cups in the video, and the written has 6 1/2 cups. Why is there a difference? Thank you.
The recipe makes two, 2 pound loaves. I thought that I would make 1/2 of the recipe for my video so that viewers had a choice. Too many people did not catch my saying that on the video. It was my mistake to try it. Sorry for the confusion, but thanks for writing and happy baking!
Help. In the middle of following the video and written recipe. Now confused .you use less yeast in the video than written and less water and rye flour. Not sure how to continue. Please clarify. Looks soo good in the video
The video is 1/2 of the full recipe.
Made this today!!! So delicious and easy. Thank you!!!
Rai, thank you for writing to let me know. Enjoy!
Nice job. Rye is heavy. I normally use a bit more yeast.
CN you use vinegar to get that slight bitter taste
Other than the grams, nicely done. Thank you
Nina, I was thinking that I may have made a mistake in my recipe, because the proportion of water to flour is so much higher in this recipe. I can't let it go. Then I learned that rye flour absorbs 8 times it's weight in water. I suppose you knew that. It seems that rye bread is more healthful than wheat. Good to know. Rye bread has always been my favorite, rye whiskey is pretty good too.
Another thing to keep in mind about rye flour is that it does not like a long fermentation.
Wheat dough acquires complex flavors as it ferments, but rye will rise, fall, and bake into a brick.... in other words, don't try it. 😂
Thanks for writing Alan, cheers! 🥃
Nina: Would you be willing to post this recipe in grams too? Thanks.
BTW AGAIN, Never knew about over proofing. Lots of great information. Many thanks!
The recipe is written both in volume and grams. Tap the prompt to "read more". The recipe is there.
You really know your business.
Thanks for writing James.
Hi Nina and thx for this. I’ve done it twice now and it’s lovely fresh but also keeps well. I’m in UK and we always weigh ingredients so was a bit nervous but you weighed yours to divide your dough and I was only 3grams out. Will certainly make this often but try it with dark rye too.
Let me know how the dark rye works out. Rye flour seems more and more difficult to find in my area. I seem to be attracting subscribers outside of the USA, so in the future I do plan on adding metric weight and Celsius to my videos. Only being 3 grams off is VERY impressive!!! Thanks so much for writing Gill. I am so glad that you enjoy this recipe as much as I do.
I’ve bought the dark rye and will make it sometime next week. I get frustrated with a lot of American recipes because they say use stoneground flour even for all purpose flour but I’ve only ever found whole wheat stone ground and that’s hard to find. Not sure why they don’t do it here. Thx for sharing and with such clear instructions
I can't wait to hear from you about the dark rye bread. Best wishes on your bake. Please let us know how it goes.
wooooow thanks for the recipe!!! Watched form the beg till the end. Will try to make it next time, today I baked bread out of buckwheat. Next time - will try yours, hope it will come same as yours!!
I love buckwheat. Where do you find buckwheat flour? Thank you for writing Viktoria.
@@ninainthekitchen1455 I buy it from some local shop - Red Mill. But i discovered a recipe where you dont need flour, you basically leave buckwheat to soak in water over night, thn you blend it with spices, leave it again for 12 hours and bake after that
@@viktoria_stasik thanks for the info. Now I have a new project! Lol
@@ninainthekitchen1455 lol, hope its not a burden for you! I found it in blog of a Russian doctor. I just noticed when I eat gluten-free food, I dont put on weight :)
@@viktoria_stasik rye has very little gluten, and there are breads that are made using only Rye flour. Germany is famous for it's 100% rye breads.
Awesome!!!!!!! 😊😊😊😊
Beautiful video
You're written recipe calls for 2 3/4 c of warm water? Too much water, as your video says 1 1/2 c. We also use 3 1/2 c of flour.
I have read where vinegar is used plus equal amount water to get that sour bit of flour, Rye seeds are omitted..
In the video, your flour measurements are confusing. You say you are adding 1 1/2 rye flour and 1 1/2 white flour to the water and at 1:44 you add the rest of this white flour. How much white flour is added and when. In the printout, white flour is added after the mixture. Please explain or update printout.
Hi radio, This is a rye bread with a 1:1 ratio of rye and white flours. I used 1 1/2 cups of each flour and added it slowly to the water that was in the mixer. At minute 1:44 I added the last installment of the white flour.
In both the printout and the video, I add the rye flour to the wet ingredients, after the ingredients are blended, I add the white flour. I hope this clears things up for you.
Very nice recipe, good step-by -step explanation . I miss rye bread... so I bought rye flour yesterday and going to try your recipe. ( I think, I'll use molasses instead of sugar..). Thank you, Nina!
Please let me know how it works out. I love the molasses idea. Thanks for writing Marie.
@@ninainthekitchen1455 hi, Nina! I didn't make the bread yet, but I made a pizza dough yesterday with wheat/rye flour 50/50. I left it to rise in the dehydrator for 1 hour, at 118F, and than made a pizza crust with just tomato sauce and cheese topping (all organic). It was sooo good! Better than regular crust! I used molasses before, when making wheat bread in a bread machine, it gives more dark color, more flavor. But for some reason, bread machine never baked good rye bread, so, ill do it by hands, using your advices. Will post review then. :-)
Marie, since you are using molasses as an alternative to sugar, I feel the need to tell you about Barley Malt. I buy it in liquid, but it also comes in powder form. You can get it online, or in a well stocked health food store. Barley malt gives a certain hydration and chew to breads that is very pleasant on the palate. It also helps in browning the crust. It has a slight sweetness and can replace sugar. I am working on a sourdough English Muffin video where I use barley malt. Between Cooking classes and making videos, I am very busy, but it will happen soon!
@@ninainthekitchen1455 Dear Nina! Thank you very much for the information! I have checked barley malt syrop, it seems like more healthier version of molasses ( less fructose, more maltose, e.g. less glycemic, so, it is better for health). And it is no problem to buy it! :-)
Excellent news! I'm sure that you will find many uses for it, here are some ideas to get you started: waffle and pancake batter, soft pretzel dough, whole wheat sandwich bread. Enjoy!
I want to make a single large loaf. How long should I bake it? Anything else I should do differently?
I just saw this comment, I hope that I caught you in time to help. Just follow the full recipe given beneath the description. The times and temps should all work out for you.
Great video. Do you make this weekly after Shabbat ?
Hi
Are your gram weights correct? That’s over 100 % hydration. Really high !
I just made the bread this past Wednesday and followed the metric weights. It is correct and it is sticky, but that is gives you the beautiful moist crumb.
Just curious. In your vid you said total weight was 834 grams. In your description water was 680 and flour was 669. That totals 1349.
Gosh that looks good, and you're a real pro ! Thanks for the upload ...
My daily bread is called 'Bavarian Rye' from a commercial German bakery in Ontario. It's caraway-free, which I prefer, with no sour note. From your description, I think the light rye flour would probably better match the milder flavour that I'm looking for in a homemade substitute.
My question: Are you familiar with what some German bakeries here call 'Bavarian', and does this taste the same/similar, do you know? Your crumb looks-and from your description, sound the same, but your crust is much crunchier. Yum-that would be a nice plus ! Thanks again ...
Hi Baily, this is an Eastern European rye. I believe that this recipe is Polish. Bavarian and German rye breads are very different. Everything about those breads are more rustic. The flavor is darker and the crumb is hearty. This bread has a fine, moist crumb. It is a bread that I grew up with and once I moved away from the area where I was born, I never found it again. So I had to bake, and bake, and bake until I got it right.
I love this bread, and I hope that you will too. Thank you so much for writing!
@@ninainthekitchen1455 Many thanks.
If I can make space in my tiny condo kitchen-no larger than the galley on my sailboat, I think I'll give it a try and let you know how it compares. Stay safe.
I'm confused....your written recipe quantities are nothing like what you say in the video....which is it, since the video seems to make 2 loaves with far less flour in it
The video is one half of the full recipe. I mentioned in the video that I'm making two small loaves. The full recipe is given in the description. It will make two, 2 lb loaves.
@@ninainthekitchen1455 got it thanks
Looks great!
Hi Nina, What a joy to watch this video. You are warm and charming, but don't waste the viewers time with lots of personal nonsense and gimmicky visuals.
Thanks so much. Have you ever used diastatic powder in your breads ? How about orange zest ?
Hi Edward, I have played with both diastatic and non-diastatic malt powders, but in general I don't use them. The everyday bread that I make contains sour culture, so there isn't a need for additional enhancement. I do use a barley malt in my bagels. As for orange zest, I have never tried that. Do you sprinkle it on the crust?
@@ninainthekitchen1455 Hi Nina, I have never used orange zest in rye bread, but plan to try it. I have used it in other breads and rolls, mixed in with the other ingredients. I swear by lemon and orange zest and use them in lots of things...chicken soup, beef meatballs and much more. If you zest with a microplane over something that is still really hot - like soup - it "cooks" slightly, and the scent is like perfume.
@@edwardolson8996 we go through pounds of lemon at home and in the culinary center where I work. If I use the juice, then I have to add the zest too! I'll give it a try in my next bread.
@@ninainthekitchen1455 That's great Nina. I imagine that you bake desserts, too. That's where I use the most zest. I feel ridiculous giving you pointers, but I hope you have a microplane. They only cost about $10, and you get very tiny pieces of zest.
@@edwardolson8996 I have more shapes and sizes of microplanes than you can imagine! 🤣
Now, here's one for you, instead of mixing, or dusting with zest, try sumac. I think that you'll be pleasantly surprised.
Hi, thank you for the recipe! I have made it 4 times now and each time so delicious! One thing I have noticed though is I require almost 100g more flour to make the dough more uniform and less sticky (as shown in your video). I use dark rye flour, I wonder if that makes a difference.
Hi Sima, the way that a mill cuts their flour can make a difference. By nature, rye wants to be sticky. Use wet hands and a light touch. After that, do whatever is necessary! 🤗
Thank you
So helpful
Also, if you only have active yeast, can you bloom the yeast in water (how much???) with sugar before incorporating flour?
Dry active yeast is fine, I would bloom it in 1/4 cup of water and 1 tsp of sugar. Then just subtract that amount from the total amount of water and sugar used in the recipe.
@@ninainthekitchen1455 Thanks again.
What make is your machine? Nice bread,
I have a KitchenAide Pro 6 quart.
@@ninainthekitchen1455Thank you for answering me. Could I use your recipe for the bread machine by reducing everything by 1/3 because I can only do 4 cups. It will be different shape as long as the taste is the same. Thank you
@@johnlockett1565 If you can work out the math, I don't think that you'll have a problem. I have never owned a bread machine, so I have no experience with those results. I imagine that the crust would be different. Try it, whatever happens should be yummy even if the crust is different.
@@ninainthekitchen1455 Thank you .You are great and an excellent bread maker. All the best.
@@johnlockett1565 same to you John, happy baking!
So, it turned out very nice but wanted more carroway seed flavor, so I'll grind some next time. Can I double the amount of carroway seed?
The modeling clay comparison was perfect!
Excellent! Yes, you can double the seed.
BTW, I always taste my dough ehen it's raw.... yeah, my mom told me that it will make you sick. Hasn't happened yet! That way you can adjust the salt or the amount of seeds.
@@ninainthekitchen1455 Well, Im thrilled with the recipe and have just sent ito my sister. Thanks, again!
@@cysigh11 thank you so much for writing. Please let me know if you have any other questions.
I would like to see the written recipe.
Barbara, I trust that you got my answer on this. If not, let me repeat; the recipe is located below the description. You can copy/paste to your computer's word processor, then print.
Bologna, Munster on rye ..... the best
Great recipe. Great video. Only thing I do that's a bit different is put the egg wash on before I score the top.
I can see how that would be better. Thanks Alexander!
Thank you for this video - this bread looks fantastic! I've been on the hunt for a great Jewish Rye recipe to make for my mom. She likes it with the cornmeal crust, so my question is - would you recommend adding any cornmeal after the 2nd egg wash? Also, can you please clarify if you did the 2nd wash 7 minutes after you initially put the loaves in, or 7 minutes after reducing the oven temp?
Thanks for writing, Judy; great questions.
Let the amount of cornmeal dictate when you apply it. For example, if you want a thick application, then I would eggwash and roll the bread in fine ground cornmeal. I wouldn't use a bread pan. Just place the loaf on a parchment lined sheet pan. Don't do the second eggwash at all. This method gives you a beautiful crust of seeds or, in your case, cornmeal. It's a very polished, professional look.
If you want a light dusting of cornmeal, then go ahead and do that after the 2nd eggwash. By the way, the second egg wash is optional.
I really like the recipe and I made it. It was very good. I have a question, instead of using yeast, could I use sourdough starter?
Yes, I have done that by using about 150g, or 1/2 cup of starter to 3 cups of flour (1:1 ratio white, rye). 1 cup water, 1tsp salt and just to make sure it would rise 1/2 tsp instant yeast. I'm not sure that I needed the yeast, but since Rye flour it's so dense I thought that I may need it.
I used the list of the ingredients you listed, are the respond email for the starter are for the listed ingredients?
I wish I could post the picture of the rye bread I made based on your instructions. You are very good.
@@lailiag5040 I don't understand what you mean by the email.
The ingredients that I wrote to you was about changing the recipe to one that uses a starter. It's presumed that you have an active starter.
@@ninainthekitchen1455 thank you for a quick response, the recipe you listed is 1tbsp +1tsp of instant yeast, so if I want to replace that with active starter, how much gram should i put for this recipe? Thank you again.
@@lailiag5040 for the full recipe, I would go with 250g to 300g. That will yield two large loaves.
My recipe for rye bread calls for 1/4 cup molasses.
That sounds more like a pumpernickel bread. Pumpernickel is a rye base bread with additions like cocoa, coffee, and molasses. No matter, the taste is the important thing.
I wish you had included the step of rotating the loaves and the second glaze you gave the bread after it was in the oven in your video. At what time in the process of oven baking did you do this? I have heard you should not open your oven sooner than 15 minutes into baking or you could interfere with the "oven spring." Is there any truth to that?
You should not open your oven for the first 10 to 20 minutes, depending on the bread. That not only interrupts oven spring but also crust formation. I added the 2nd glaze about 20 minutes into the baking. It was done just to have a beautiful, shiny crust.
You forgot to give the amount of salt and temperature and time of baking
The whole recipe is written out beneath the description.
nina, excellent video! you are a natural teacher. you gave thorough explanations and the reasonings for each step. question, have you ever used a cornstarch and water slurry for the glaze?
Hi 5! Lol, to answer your question about the slurry, no. In fact I don't think that I have ever heard of such a coating, but because if the starchs in the slurry I can see that it would work. It would also work within the realm of Kosher law. Thank you for the excellent suggestion, and for the kind words.
You are welcome; the kudos are well deserved. I was so impressed with your video because of the "why we do this" explanations you gave for every step. I got glaze from an on line recipe and it worked great ! The Kudos are well deserved! I was very impressed with your video, especially your why we do it explanations for each step. Cooking is an art, baking is more like chemistry; it has to be precise.
I have tried the cornstarch and water slurry and it works great; saves me from figuring what to do with the remaining yolk if using the egg white glaze. see the pictures below. I found out about it in online recipe for a no kneed lite Rye bread recipe; FIY The recipe is supposed to have come from page 58 of the book, "Artisan Bread in Five Minutes a Day". This no kneed bread calls for storing the dough in the refrigerator for a week to develop flavor. When I baked this bread, I used a large travertine stone Tile (from home depot) and cut it to fit my oven as a baking stone, a tray at the bottom of the oven with water, a spray bottle with water to spray the oven to create steam during the first few minuets and a disposable aluminum roasting pan to cover the loaf during the fist 30 minutes. Here is the recipe for: I posted a picture of the bread I made on your FB page.
No Kneed Lite Deli Rye Bread
385 grams (13.6) oz General Mills Harvest King Flour
60 grams (2.1) oz Hodgson Mill Rye Flour
1.5 cups water
1 Tablespoon French Grey Sea Salt (coarse) )
3/4 Tablespoon (1 packet) instant yeast
1 Tablespoon Caraway Seeds cornstarch wash (1/2 teaspoon cornstarch in 1/2 cup water microwaved for a minute)
The ingredients were mixed by hand without kneading and placed in a food grade plastic container in the refrigerator. (note: This recipe is just slightly different from the one found in the book)On baking day (about a week later) turn out the dough on a floured work surface. Then stretch and letter-folded four or five times. shape it into one 12 inch long loaf and let it proof for about an hour. Then slash it with a serrated bread knife and paint it with a cornstarch wash (1/2 teaspoon cornstarch in 1/2 cup water microwaved for a minute.
I will indeed have to try this recipe. Thanks for sending it. I just finished a video for making a no knead Dutch oven bread. I hope to post it soon. The flavor is delicious because of a four day cold ferment and it's so easy. I hope to turn some folks into bread-heads. 😉
Nothing better than homemade bread!
Yes! Everything about it is special, the flavors and aroma alone are worth the effort. I'd also like to mention that there are homemade breads that you cannot buy. Hopefully I will get to make some this season.
looks good...any ideas on what to do with high altitude?
Hi BG, I replied to this question on my phone but I don't see it at all on my computer so forgive me if this is a repeat answer to your question. I have never had experience with high altitude baking but King Arthur has an article that should help, here is the link.
www.kingarthurflour.com/learn/high-altitude-baking.html
Thank you for the question and I hope this helps you.
Why is the list different from the video?
As the video explains: the full recipe is written out. The written recipe yields 4 lb of bread dough. Or two very large loaves. In the video I make one half of the recipe.