I'm so happy to have discovered your rye bread recipe. It is fantastic! I've made it several times already. In fact, I gifted 3 of my friends with loaves because I kept telling them how good it was, and they were tired of hearing it!!😂 and they loved the bread! I added one thing and that was to brush the top of the loaf with butter right out of the oven. It gives it a softer crust which my older friends appreciate. Excellent and easy to follow recipe. Thank you so much, Sune!
I have watched and baked several variations of Rye bread and the FOODGEEK nailed it for every reason. I always learn a few things and am reminded once again of the important things I have grown lax on. This will be my next (as in starting today) loaf of Rye doing it exactly as per the video. Thanks so much for for your efforts and sharing them.
Sune You are a true star for the rest of us amateur bakers. I have followed several of your recipes with incredible success. The Rye Jewish bread is the best I have ever tasted. Better than the best New York rye. The malt add on finally achieved the over the top taste. I have to commend you for your teaching abilities and the overall professional quality of all your videos. You should create an app with your Bakers Formula. Others have done it. I believe that an app with most of your receipted built in would take you to the level you deserve. Thank You for what you do. I have promoted your channel to all bakers I know here in the Miami Fl Regards and Happy Hollidays
Thank you so much for this recipe. I bought some pastrami last week and had it on a homemade ciabatta roll one day then on your artisan sourdough bread that has 20% dark rye and I craved the pastrami on sourdough rye I had in college. I was going to start experimenting with sourdough rye and thanks to the Foodgeek I can leave the experimenting to you and reap the joys for myself.
Been making bread for over 30 years. I like your style and the way you explain things. You have helped me go to another level and I thank you for that. i’m going to make this bread for a friend of mine who is Jewish and will really appreciate it have a great holiday
OMG Sune, I made this bread yesterday, following your recipe and directions. I used King Arthur's "Sir Lancelot" high gluten bread flour, which I order from Amazon in 50lb sacks, for my white flour and Great River Organic Milling dark rye. This bread is awesome!!! It came out perfect. I did ferment a little closer to 50% instead of 25% but that was the only deviation I made. This rye bread recipe is so good there is no need to ever use another recipe for rye bread. You've really nailed the taste and texture of authentic N.Y. Jewish Deli Rye! (And I live on the east coast of the US so I know a thing or two about deli) Thank you so much for this and all of your other recipes and instructional tutorials. You're the best! You and Charlie are my two fav's. Keep those experients, recipes, and all videos coming!! Dawn. 😉
Bread came out amazing! I don't have light rye flour, so I substituted 70g more bread flour, and 50g more dark rye. Used half my regular starter, and half my rye starter. The whole process was much easier than other videos. Thank you very much!!
First time making Rye Bread which is one of my favorites. They both came out just like seen in your video. Fantastic video and bread. Waiting for it to cool before I can enjoy! Thank You
Excellent (says the man eating a similar slice of toast)! I like to use about 20% freshly milled rye grain and I grind half of the caraway seeds with the rye. The aroma coming from my Mockmill is nearly intoxicating.
This recipe made beautiful loaves.I usually make sourdough at about 85% hydration, but I made this one at 70%, as in the recipe, and it turned out perfectly--crisp crust, open and tender crumb. Mild flavor. Lovely. Thanks.
Thank you for the Jewish rye recipe. I particularly like the mix of light and whole rye flours. A couple of suggestions. Try rye malt syrup instead of barley malt. Also, add about 1% lightly toasted and ground coriander seeds. Lightly toasting the rye seeds that go into the dough will also enhance the flavor (but not the seeds used on top of the loaf).
I made this with two changes. I used a differt sirop because I did not have the barley kind and a lower inoculation of just 5%. It turned out delicious. The ammount of seeds is spot on. Thanks for this recipe.
cant forget to mention that the smell of rye bread baking is beyond compare! :) you should do a rye bread series, there are so many amazing variations around the baltics and eastern europe. a slice of grilled ukrainian rye rubbed with fresh garlic, some butter on top and a little sea salt is one of the best things on earth!
Have been searching for a Ukrainian sourdough rye bread recipe (metric) by someone who keeps it simple like FG for months. Needless to say, my search has been fruitless. I guess I will wait until FG does one Love the rye series idea!
@@jkessler1262 do you speak/understand russian? if you do, this is a pretty good recipe. th-cam.com/video/9v3Bi7_siZs/w-d-xo.html i make mine a bit differently (rye flour is expensive lol), but i can share my recipe too, if youre interested
@@jkessler1262 sorry for the delay. here is my version of ukranian bread, at least what i remember it tasting like. haha starter is 75% hydration and 50/50 rye and bread flours. i let it stand a day after it becomes mature, this gives the final bread a tangier flavor that i like. ingredients: rye flour --- 250g bread flour (mine is 12.7% protein) --- 250g salt --- 10-14g (depending on your preference) starter --- 100g (20%) water --- 370g (72%) but you might need to play around with this since all flour is different. ⁎mix everything and autolyse for 30-45 min ⁎do your 3-4 stretch and folds every 30 mins. the dough might seem stiff, but adding too much water to high % rye breads runs the risk of your loaves spreading out too much since rye doesn't form the same kind of gluten as bread flour does. ⁎proof at room temp for 1.5-2 hours, or until the dough rises 20-50%. or proof in the fridge overnight. ⁎shape the dough, put into dusted proofing baskets, cover with clean towel, put into plastic bag and proof in the fridge again for 8-12 hours. ⁎i bake at 450-475 on a pizza stone, first 30 mins covered with a pot, then 23-25 mins uncovered. every oven is different though, so i would bake how you normally bake your sourdough bread. ⁎cool on a rack and then rest overnight in a paper bag or bread box. rye bread needs to rest to avoid gummy crumb. ⁎some people brush the hot bread with a corn or potato starch paste to get a crispier crust once its cooled. basically, make a slurry and cook it gently to get a liquidy paste (kind of like glue). good luck, and i hope you enjoy it. :)
I made this today with a few modifications. 1) I mixed all the flours, and made a biga naturale of 200 grams flour, 200 grams water and 25 grams starrer. I let it mature for 16 hours, and made the rest of the recipe. 2) I added 10 grams onion powder to make it taste like the bread I had when I was a kid in Brooklyn, NY. It worked out wonderfully. Thanks for the recipe Sune. You certainly are the food geek!
I do a similar recipe with molasses instead of the barley malt syrup. It gives a rich complex slightly smokey flavour without adding much sweetness. With caraway it's great!
Thanks to Ridge for sending me this wallet and supporting the channel! Here’s the site if you want to check them out: ridge.com/foodgeek Use Code "FOODGEEK" for 10% off your order.
I’ve just got the bread from the oven. I made half of the recipe for 1 loaf to test. I am so anxious to taste it. It looks amazing shape and color and of course smells wonderful.
This is a keeper! Best Jewish Rye. I used medium rye instead of light rye and pumpernickel, so a bit less open crumb. 70% hydration seems a bit low for my flour, so next time I will up it to 75-80%.
Sune, I just finished my fall sauerkraut batch. This will be awesome with it and some beef kielbasa sliced. Yummmm. Thank you.....I might try to make sausage rolls for the second loaf.
That’s a great shirt!! 2020 was horrible for many people, but not so bad really for the bread baking community. Not saying that makes everything that happened good, but some positives for bakers and people who found all the awesomes of baking did come from it. I’ve been trying to bake bread/pizza all my life, but really got into it just prior to 2020 (my antenna must have been buzzing) and then really got ‘next level’ into it after the shortages and lockdowns.
Huh? I’m not sure where you live, but for the last 3/4 of 2000 and at least the first half of 21 you couldn’t buy flour or yeast or a lot of other essential things for baking. Plus everything costs more here now. At least that’s how it was near me.
Thank you so much for doing the windowpane. I've been doing it more aggressively than that so I just kept thinking my dough is not developing windowpane
Your bread looks amazing and you make this process look so easy. I have been making sourdough for a few years now but was never able to achieve this perfect dough ball. The bread tastes good but not perfect.
Love this recipe! It tastes yummy. My dough was sticky going into my folds. I held back 36 grams of water because my container only held 500 g and as I poured out the 36 I decided to hold it. Maybe I should have held out more. Any way I’m proceeded with the recipe. Turned out great. Also water temperature was not mentioned. I defaulted to room temperature. As you can tell I’m a newbie. And do you cover the bread while in the fridge? Thanks a bunch. I will bake this again!
Hello, Newbie! I'd say I'm intermediate (maybe advanced beginner? Isn't sour dough baking fun!? It is good tp cover the dough in the fridge to keep the top from drying out.
Next time you bake, try to cover one, let one be uncovered, and see if you can see any difference in the baked bread. It's also easier to get off the peel 😁
@@Foodgeek WHOA! I can't believe I am hearing from you in person! 💜 As soon as I wrote the earlier comment, I wanted to go back and delete it because I read where you differ on this topic and I thought, I should remove the comment but couldn't find it. So, I am glad you responded, not long after I posted mine as I can sigh with relief on rectifying my stance. I have tried both ways and my subjective (and likely inaccurate) opinion is covering the dough in the reefer does make a difference in the final stretch and expansion. But I think also might be my mother's baker voice in my head saying to cover anything that goes in the reefer! I think the fact that the top is lashed for steaming actually negates any concerns I have as this helps the dough expand. So... I will definitely try reefer ferment uncovered next go-round! By the way, I made this recipe in smaller rolls (yes, I weighed the dough) and delivered them to my 82 y.o. transplanted (I'm in California) New Yorker Jewish neighbor, who raved over this recipe. The smaller rolls were just enough for her, while I made some more rolls and a larger loaf for myself. She noticed the caraway seeds inside and loved it. The bread was still slightly warm, which added to her appreciation. This recipe is definitely a keeper! >clicks subscribe!
I am amazed at this particular video clip. I'm fairly certain you didn't intend this to be a technique tutorial on making bread BUT it was PERFECT for that. The entire process from beginning to end and enough detail so anyone can follow. I fed my starter last night and it is ready to go. I'll mix up the dough and get it into the refrigerator before I go do bed and bake it tomorrow ... or the next day. lol Thanks. ========== I just made this bread. The downside is that I really needed bread right away so I wasn't able to give it the refrigerator time I wanted to produce a good tart flavor. Next time I'll start early enough to do that. That said, this result was very good. ========== Do you have any ideas for a holiday bread or two?
Hi i baked my second loaf after 48 hours and it was so much better. Still not sour enough for me though. I going to add 1/8 tsp of citric acid to my next batch of this dough. Really really enjoyed it last night though. The closest yet to my beloved TooJays rye.
You can, but it'll lack a bit in taste. If you can't get it, I've included an easy-to-make substitute in the written recipe: foodgeek.dk/en/jewish-sourdough-rye-recipe/
Sune, I found the comment below on Wikipedia. Is the malt syrup needed here for rise or increased fermentation or just flavor or sweetness? Could you just use a common item like honey instead? From Wiki: Adding barley malt syrup to yeast dough increases fermentation as a result of the enzymes in the malt, thus quickening the proofing process.
I think honey would be fine IMO. The sugars help feed the starter. I purchased malt syrup once. Kinda pricey compared to honey and a single-use item. I refrigerated it, but it still molded before the expiration date. I believe, that the barley syrup might have a flavor edge, but I think it's hard to tell. I use the same amount of molasses. Pretty much the same result IMO.
I normally get rye toast at a deli, even if I'm not eating any of the meats. I've been wanting to make it since lately I don't order anymore because I find it lacking flavor, texture and so on. I'm wondering why the Jewish Deli rye never shows oven spring, or open crumb like yours. I have only used dark rye flour so I'll be getting me a package of the light one to make this. I'm quite excited!! Thank you Sune! 😊
Yesterday was my first time baking this bread. It came out absolutely perfect and very delicious! I love the crunchy crust but it’s hard for my dad to eat it, so I was wondering if I could make it in a loaf pan? What temperature would you bake it at? And for how long?
I wonder if an easier/better way to incorporate larger amounts of rye (over 20%) is marbling. My understanding of marbling is to prepare the wheat and rye doughs separately, and then roll them together, in a manner similar to cinnamon rolls. That way, nothing impedes you from developing the gluten in the wheat, and you aren't trying to do something to rye such as kneading which is a waste.
It really helped to see the way you worked the dough. Too often I get it wrong! If you don't get that sort of rise in your proofing, what should you do? Do you have to discard it, or is there some way you can rescue the dough? I am fasting at the moment. This is killing me 😭😭😭😭!
You can probably still bake it. If it's way over proofer, put it in a tin and bake it from there :) To avoid it, get your starter more active: th-cam.com/video/zjqqkfdYMq8/w-d-xo.html :)
Really beautiful bread, particularly the batard. The final shaping was a little more involved for this bread than if most of your prior videos. Was that because of the recipe, or are you doing the more elaborate shaping (from the "fold the top down and tuck it into the sides" through the stitch and seal) all the time? I'm looking forward trying this recipe.
Great recipe Sune. I'm curious if you've experimented with scalding rye, like they do for Lithuanian scalded rye bread. It sounds similar to a Tangzhong method.
Maybe it is the perspective, but I seem to have a lot more dough than in the video when I follow the recipe. Also what is the capacity of the “straight-sided container” (brand?) you are using? Thank you, Professor, your videos are fabulous!
Thank you for your content! I’m really enjoying your videos and hoping to try your Jewish Rye recipe. For time purposes, can I cold proof overnight and bake in the morning?
Great recipe that I'll be baking this weekend. I'm curious as to why the baking stone (or steel) is needed in addition to the challenger breadpan. Thanks!
@@Foodgeek I prepped the bread yesterday (Friday), and baked it this morning. It really came out well. I was unable to find "White" rye flour, so I used King Arthur organic "Medium" organic rye flour along with the whole rye and white bread flour. In the absence of a baking steel, I used a heavy black-metal cookie sheet under my Challenger Dutch oven. The result was outstanding - great ear, crunchy crust, medium, even crumb with a soft texture. Thanks for the terrific recipe.
beautiful dough-handling and overall technique as usual, and surprising oven spring and open crumb considering the rye content. wonder what would happen to spring/crumb if all the rye flour was dark, and, alternatively, if the dark flour was bolted to reduce bran but leave germ intact
I think it would be impossible to make a free standing loaf. Rye does not contain gluenin, which is half of the forming of gluten (the other being gliadin), so you will never have a gluten network that can hold the bread standing upright if you only use rye. For this bread I use a strong wheat bread flour that helps the bread stand up :)
Thank you for this awesome recipe, if I wanted to bake one straight away would I take it out after it’s 20% rise and snap it and wait until it looked ready for the oven ? My kitchen is 23* Celsius
It depends on your ambient temperature and the strength of your starter (as the most important factors). It took me about 3 hours in my proofer set to 30C/86F.
@@Foodgeek ok. I started the proofing/rise and after 2 hours it seemed as if no rise happened. I took a nap for 2-3 hours, and it had doubled. I removed it and followed the recipe from there. It’s retarding now. We’ll see how it comes out🤷🏼♂️
Do you not cover the bannetons? You did not mention that in your instructions and otherwise you are so precise with each step. Oh ya, one more thing. Can I substitute molasses for the malt? I'v done that with bagels and volkornbroyt and it tastes very good.
Excellent video, inspires me to try this rye bread. Did notice something when you removed dough from clear proofing container. Dough appeared to stick to bottom of container and thus bottom dough seamed to tear. Thought this would degas dough, but in the end, bread looked good. I am having similar problems getting my dough out of proofing container and thought I was doing something wrong. ????
You can try to spread a little oil(canola or basic olive, not evoo) with a paper towel on the sides and bottom of the proofing container. Or maybe butter or shortening. That should make removing easier. Just use a very thin coat.
I have been waiting for this. Yay! Can i omit the caraway seeds or use something else? Don’t care for anise taste. If I omit, do I need to make any adjustments? Great video!
Jewish rye can be seeded or unseeded. Don’t worry about it. But you can also just add less. I hate anise, but I grew up eating this so I developed a taste for it just in this bread. 🙂🤷🏻♀️
Thank you for the kind clarification. Was thinking of fennel. My family (who will inhale almost anything,) doesn’t like anise, fennel or caraway seeds.) I usually add soaked cracked wheat berries or spelt (when I can find them.)
@@jkessler1262 Fennel and anise taste the same to me. Try grinding the caraway seed then add them to your bread. I think some people just don't like the random seeds and the texture and sudden sharp taste. grinding them lets it blend in better.
My bread came out pretty good, but not enough salt or sourdough taste. Im sure i could increase the salt but how can i make it have more of a sourdough taste?
@@Foodgeek Interesting experiment- the batard in the Dutch oven is much much larger than the pan loaf. Not much oven spring in the pan loaf. Terrific in the Dutch oven. The batard did spend an extra 12 hours in the fridge. Haven’t cut them yet but they smell wonderful.
Hello Sune - I followed the recipe exactly - with the addition of the full amount of water - however the dough was so stiff the it became unmanageable. I added an extra 30 grams of water - but it didn't seem enough to solve the problem. I must have super absorbable flour. Question: Should I continue to add water until the dough achieves the desired (from your video) consistency?
@@Foodgeek Aha! Of course. There it is. I am not a big TH-cam denizen but I knew there was some link somewhere to expose a list such as yours there. I was just looking in all the wrong places. Thx!
Buy this t-shirt: fdgk.net/buy-2020-rating-tshirt :D
I'm so happy to have discovered your rye bread recipe. It is fantastic! I've made it several times already. In fact, I gifted 3 of my friends with loaves because I kept telling them how good it was, and they were tired of hearing it!!😂 and they loved the bread!
I added one thing and that was to brush the top of the loaf with butter right out of the oven. It gives it a softer crust which my older friends appreciate.
Excellent and easy to follow recipe. Thank you so much, Sune!
I have watched and baked several variations of Rye bread and the FOODGEEK nailed it for every reason. I always learn a few things and am reminded once again of the important things I have grown lax on. This will be my next (as in starting today) loaf of Rye doing it exactly as per the video. Thanks so much for for your efforts and sharing them.
Sune
You are a true star for the rest of us amateur bakers.
I have followed several of your recipes with incredible success. The Rye Jewish bread is the best I have ever tasted. Better than the best New York rye. The malt add on finally achieved the over the top taste. I have to commend you for your teaching abilities and the overall professional quality of all your videos.
You should create an app with your Bakers Formula. Others have done it.
I believe that an app with most of your receipted built in would take you to the level you deserve.
Thank You for what you do.
I have promoted your channel to all bakers I know here in the Miami Fl
Regards and Happy Hollidays
The best Jewish Rye bread I have ever tasted. Just awesome. Thank you!! FoodGeek!!
Thank you so much for this recipe. I bought some pastrami last week and had it on a homemade ciabatta roll one day then on your artisan sourdough bread that has 20% dark rye and I craved the pastrami on sourdough rye I had in college. I was going to start experimenting with sourdough rye and thanks to the Foodgeek I can leave the experimenting to you and reap the joys for myself.
Been making bread for over 30 years. I like your style and the way you explain things. You have helped me go to another level and I thank you for that. i’m going to make this bread for a friend of mine who is Jewish and will really appreciate it have a great holiday
OMG Sune, I made this bread yesterday, following your recipe and directions. I used King Arthur's "Sir Lancelot" high gluten bread flour, which I order from Amazon in 50lb sacks, for my white flour and Great River Organic Milling dark rye. This bread is awesome!!! It came out perfect. I did ferment a little closer to 50% instead of 25% but that was the only deviation I made. This rye bread recipe is so good there is no need to ever use another recipe for rye bread. You've really nailed the taste and texture of authentic N.Y. Jewish Deli Rye! (And I live on the east coast of the US so I know a thing or two about deli) Thank you so much for this and all of your other recipes and instructional tutorials. You're the best! You and Charlie are my two fav's. Keep those experients, recipes, and all videos coming!! Dawn.
😉
Bread came out amazing! I don't have light rye flour, so I substituted 70g more bread flour, and 50g more dark rye. Used half my regular starter, and half my rye starter. The whole process was much easier than other videos. Thank you very much!!
First time making Rye Bread which is one of my favorites. They both came out just like seen in your video. Fantastic video and bread. Waiting for it to cool
before I can enjoy! Thank You
Excellent (says the man eating a similar slice of toast)!
I like to use about 20% freshly milled rye grain and I grind half of the caraway seeds with the rye. The aroma coming from my Mockmill is nearly intoxicating.
I grew up on this bread loaded to the gills with Pastrami, Swiss cheese and spicy mustard.
This recipe made beautiful loaves.I usually make sourdough at about 85% hydration, but I made this one at 70%, as in the recipe, and it turned out perfectly--crisp crust, open and tender crumb. Mild flavor.
Lovely. Thanks.
Wonderful ❤️
Thank you for the Jewish rye recipe. I particularly like the mix of light and whole rye flours. A couple of suggestions. Try rye malt syrup instead of barley malt. Also, add about 1% lightly toasted and ground coriander seeds. Lightly toasting the rye seeds that go into the dough will also enhance the flavor (but not the seeds used on top of the loaf).
Nice touch, agreed..
Where did you find the rye malt syrup
Rye malt syrup is nearly impossible to find. I’m going with the barley malt.
@@nbenefiel Yes! And... I use the same amount of molasses. Pretty much the same result IMO.
I’m back to comment on this bread recipe. This bread makes the most delicious grilled sandwich, especially the Reuben!
Thank you
My husband says this is the best rye bread he’s ever had. Thank you, Sune.
I made this with two changes. I used a differt sirop because I did not have the barley kind and a lower inoculation of just 5%. It turned out delicious.
The ammount of seeds is spot on. Thanks for this recipe.
Thank you very much for showing this in such detail, and so nicely presented. This is very helpful. Thanks again!
Always the BEST background music ♥️🤘
cant forget to mention that the smell of rye bread baking is beyond compare! :) you should do a rye bread series, there are so many amazing variations around the baltics and eastern europe. a slice of grilled ukrainian rye rubbed with fresh garlic, some butter on top and a little sea salt is one of the best things on earth!
Have been searching for a Ukrainian sourdough rye bread recipe (metric) by someone who keeps it simple like FG for months. Needless to say, my search has been fruitless. I guess I will wait until FG does one Love the rye series idea!
@@jkessler1262 do you speak/understand russian? if you do, this is a pretty good recipe. th-cam.com/video/9v3Bi7_siZs/w-d-xo.html
i make mine a bit differently (rye flour is expensive lol), but i can share my recipe too, if youre interested
@@PbFoot I do not know Russian. I would be very grateful if you would share your recipe. Thank you!
@@jkessler1262 sorry for the delay.
here is my version of ukranian bread, at least what i remember it tasting like. haha
starter is 75% hydration and 50/50 rye and bread flours. i let it stand a day after it becomes mature, this gives the final bread a tangier flavor that i like.
ingredients:
rye flour --- 250g
bread flour (mine is 12.7% protein) --- 250g
salt --- 10-14g (depending on your preference)
starter --- 100g (20%)
water --- 370g (72%) but you might need to play around with this since all flour is different.
⁎mix everything and autolyse for 30-45 min
⁎do your 3-4 stretch and folds every 30 mins. the dough might seem stiff, but adding too much water to high % rye breads runs the risk of your loaves spreading out too much since rye doesn't form the same kind of gluten as bread flour does.
⁎proof at room temp for 1.5-2 hours, or until the dough rises 20-50%. or proof in the fridge overnight.
⁎shape the dough, put into dusted proofing baskets, cover with clean towel, put into plastic bag and proof in the fridge again for 8-12 hours.
⁎i bake at 450-475 on a pizza stone, first 30 mins covered with a pot, then 23-25 mins uncovered. every oven is different though, so i would bake how you normally bake your sourdough bread.
⁎cool on a rack and then rest overnight in a paper bag or bread box. rye bread needs to rest to avoid gummy crumb.
⁎some people brush the hot bread with a corn or potato starch paste to get a crispier crust once its cooled. basically, make a slurry and cook it gently to get a liquidy paste (kind of like glue).
good luck, and i hope you enjoy it. :)
@@PbFoot Kind of you to share your well-detailed recipe. The slurry brushing on top is new to me. Is it necessary? Thank you!
I made this today with a few modifications. 1) I mixed all the flours, and made a biga naturale of 200 grams flour, 200 grams water and 25 grams starrer. I let it mature for 16 hours, and made the rest of the recipe. 2) I added 10 grams onion powder to make it taste like the bread I had when I was a kid in Brooklyn, NY. It worked out wonderfully. Thanks for the recipe Sune. You certainly are the food geek!
I do a similar recipe with molasses instead of the barley malt syrup. It gives a rich complex slightly smokey flavour without adding much sweetness. With caraway it's great!
Same amount of barley malt as molasses for the subsitition?
Wow. Never made rye myself, but love rye. Going to make this, for sure.
I just made this recipe for the 2nd time. It's fantastic! Thank you! I will be baking it for the rest of my life.
Thanks to Ridge for sending me this wallet and supporting the channel! Here’s the site if you want to check them out: ridge.com/foodgeek
Use Code "FOODGEEK" for 10% off your order.
This looks incredible! Great editing and video. Like your unique style and great way of preparing food. 😋
Thank you so much
I finished baking my loaves this morning! Fantastic taste! Thanks for the tutorial and recipe! 🥖
Now add some thinly sliced onion to the dough and you have the classic onion rye. A taste like no other.
All your recipes are excellent! Made the Jewish rye with all dark rye flour and it was delicious! Missing the Dad jokes.🙂
Thank you
I’ve just got the bread from the oven. I made half of the recipe for 1 loaf to test. I am so anxious to taste it. It looks amazing shape and color and of course smells wonderful.
Oh thank you, thank-you…you read my mind…last week I was wanting a good sour dough rye bread recipe…😊😊
You are welcome
This is a keeper! Best Jewish Rye. I used medium rye instead of light rye and pumpernickel, so a bit less open crumb. 70% hydration seems a bit low for my flour, so next time I will up it to 75-80%.
Sune, I just finished my fall sauerkraut batch. This will be awesome with it and some beef kielbasa sliced. Yummmm. Thank you.....I might try to make sausage rolls for the second loaf.
Like the shirt! 😁 That bread looks great😋; many thanks for all your recipes, Sune!
Love Your video, simple and accurate explanation.
Thank you
That’s a great shirt!!
2020 was horrible for many people, but not so bad really for the bread baking community. Not saying that makes everything that happened good, but some positives for bakers and people who found all the awesomes of baking did come from it.
I’ve been trying to bake bread/pizza all my life, but really got into it just prior to 2020 (my antenna must have been buzzing) and then really got ‘next level’ into it after the shortages and lockdowns.
Huh? I’m not sure where you live, but for the last 3/4 of 2000 and at least the first half of 21 you couldn’t buy flour or yeast or a lot of other essential things for baking. Plus everything costs more here now. At least that’s how it was near me.
Thank you so much for doing the windowpane. I've been doing it more aggressively than that so I just kept thinking my dough is not developing windowpane
I can relate.
Made me hungry - will make next week!
Your bread looks amazing and you make this process look so easy. I have been making sourdough for a few years now but was never able to achieve this perfect dough ball. The bread tastes good but not perfect.
If it's just looks it doesn't really matter much :)
Love this recipe! It tastes yummy. My dough was sticky going into my folds. I held back 36 grams of water because my container only held 500 g and as I poured out the 36 I decided to hold it. Maybe I should have held out more. Any way I’m proceeded with the recipe. Turned out great. Also water temperature was not mentioned. I defaulted to room temperature. As you can tell I’m a newbie. And do you cover the bread while in the fridge? Thanks a bunch. I will bake this again!
Hello, Newbie! I'd say I'm intermediate (maybe advanced beginner? Isn't sour dough baking fun!? It is good tp cover the dough in the fridge to keep the top from drying out.
Next time you bake, try to cover one, let one be uncovered, and see if you can see any difference in the baked bread. It's also easier to get off the peel 😁
@@Foodgeek WHOA! I can't believe I am hearing from you in person! 💜
As soon as I wrote the earlier comment, I wanted to go back and delete it because I read where you differ on this topic and I thought, I should remove the comment but couldn't find it.
So, I am glad you responded, not long after I posted mine as I can sigh with relief on rectifying my stance.
I have tried both ways and my subjective (and likely inaccurate) opinion is covering the dough in the reefer does make a difference in the final stretch and expansion. But I think also might be my mother's baker voice in my head saying to cover anything that goes in the reefer! I think the fact that the top is lashed for steaming actually negates any concerns I have as this helps the dough expand.
So...
I will definitely try reefer ferment uncovered next go-round!
By the way, I made this recipe in smaller rolls (yes, I weighed the dough) and delivered them to my 82 y.o. transplanted (I'm in California) New Yorker Jewish neighbor, who raved over this recipe. The smaller rolls were just enough for her, while I made some more rolls and a larger loaf for myself. She noticed the caraway seeds inside and loved it. The bread was still slightly warm, which added to her appreciation. This recipe is definitely a keeper! >clicks subscribe!
I am amazed at this particular video clip. I'm fairly certain you didn't intend this to be a technique tutorial on making bread BUT it was PERFECT for that. The entire process from beginning to end and enough detail so anyone can follow. I fed my starter last night and it is ready to go. I'll mix up the dough and get it into the refrigerator before I go do bed and bake it tomorrow ... or the next day. lol
Thanks.
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I just made this bread. The downside is that I really needed bread right away so I wasn't able to give it the refrigerator time I wanted to produce a good tart flavor. Next time I'll start early enough to do that. That said, this result was very good.
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Do you have any ideas for a holiday bread or two?
Your recipe is absolutely delicious 😋
The King Arthur Jewish rye recipe adds pickle juice!
That's disgusting and definitely not like traditional Jewish rye.
You have to try Borodinsky bread next time. I would love an English Borodinsky bread recipe.
Sounds interesting! I'll look into it :)
@@Foodgeek It's a Russian dark rye bread, that uses some very special techniques. Wiki has a description. I love it, nut never made it myself
@@IrynaBoehland I found a recipe, so I'll try it out :)
You may want to use Diastatic Malt rather than malt syrup -- find it makes for a crunchier, more caramelized crust
How much would you use? And how? Just mix in? Do you bloom it?
@@timtyndall4025 I used 1 T For about 500 gm flour. Just added it to the mixture of rye and bread flours
What a great recipe and video. Will have to try for sure. Thanks.
love the guitar background
Hello, i don't have liquid malt. Can i use malt powder?
If yes, how much in grams?
Thank you so much.
Looking forward to trying this wonderful recipe.
I use the same amount of molasses. Pretty much the same result IMO.
Hi i baked my second loaf after 48 hours and it was so much better. Still not sour enough for me though. I going to add 1/8 tsp of citric acid to my next batch of this dough. Really really enjoyed it last night though. The closest yet to my beloved TooJays rye.
Amazing!
can i make it without the malt syrup?
You can, but it'll lack a bit in taste. If you can't get it, I've included an easy-to-make substitute in the written recipe: foodgeek.dk/en/jewish-sourdough-rye-recipe/
Thank you! @@Foodgeek
Sune,
I found the comment below on Wikipedia. Is the malt syrup needed here for rise or increased fermentation or just flavor or sweetness? Could you just use a common item like honey instead?
From Wiki:
Adding barley malt syrup to yeast dough increases fermentation as a result of the enzymes in the malt, thus quickening the proofing process.
I think honey would be fine IMO. The sugars help feed the starter. I purchased malt syrup once. Kinda pricey compared to honey and a single-use item. I refrigerated it, but it still molded before the expiration date. I believe, that the barley syrup might have a flavor edge, but I think it's hard to tell. I use the same amount of molasses. Pretty much the same result IMO.
I normally get rye toast at a deli, even if I'm not eating any of the meats. I've been wanting to make it since lately I don't order anymore because I find it lacking flavor, texture and so on.
I'm wondering why the Jewish Deli rye never shows oven spring, or open crumb like yours.
I have only used dark rye flour so I'll be getting me a package of the light one to make this. I'm quite excited!! Thank you Sune! 😊
I love a good ruben on rye, I'd live to taste this. Most places around here don't make sour dough very sour or rye very rye. 😂
Great video Sune. I was wondering if you have a recipe for a full Rye sourdough starter. I’ve seen a few on TH-cam but they are all different.
Yesterday was my first time baking this bread. It came out absolutely perfect and very delicious! I love the crunchy crust but it’s hard for my dad to eat it, so I was wondering if I could make it in a loaf pan? What temperature would you bake it at? And for how long?
Love the t-shirt.
I wonder if an easier/better way to incorporate larger amounts of rye (over 20%) is marbling. My understanding of marbling is to prepare the wheat and rye doughs separately, and then roll them together, in a manner similar to cinnamon rolls. That way, nothing impedes you from developing the gluten in the wheat, and you aren't trying to do something to rye such as kneading which is a waste.
Not a bad idea, but for the rye dough to be able to stick together, it couldn't be 100% rye though.
Yummmm!
going to try this, I like to add dark molasses to Rye breads
God I wish I could get my dough to be as firm as these videos. Mine are slack and sticky but they still turn out looking and tasting good at least.
Recommend a substitute fro the barley malt syrup please.
Malt flour would be your best bet. It's not in there for sweetness but for malted notes :)
It really helped to see the way you worked the dough. Too often I get it wrong! If you don't get that sort of rise in your proofing, what should you do? Do you have to discard it, or is there some way you can rescue the dough? I am fasting at the moment. This is killing me 😭😭😭😭!
You can probably still bake it. If it's way over proofer, put it in a tin and bake it from there :)
To avoid it, get your starter more active: th-cam.com/video/zjqqkfdYMq8/w-d-xo.html :)
Hah that shirt though 😂 agree 100%
Really beautiful bread, particularly the batard. The final shaping was a little more involved for this bread than if most of your prior videos. Was that because of the recipe, or are you doing the more elaborate shaping (from the "fold the top down and tuck it into the sides" through the stitch and seal) all the time? I'm looking forward trying this recipe.
Yes, that's how I shape a bâtard :) Although it's been a process for me to find the one that works the best for me :)
Great recipe Sune.
I'm curious if you've experimented with scalding rye, like they do for Lithuanian scalded rye bread.
It sounds similar to a Tangzhong method.
Maybe it is the perspective, but I seem to have a lot more dough than in the video when I follow the recipe. Also what is the capacity of the “straight-sided container” (brand?) you are using? Thank you, Professor, your videos are fabulous!
Thank you for your content! I’m really enjoying your videos and hoping to try your Jewish Rye recipe. For time purposes, can I cold proof overnight and bake in the morning?
Yumminess
Great recipe that I'll be baking this weekend.
I'm curious as to why the baking stone (or steel) is needed in addition to the challenger breadpan.
Thanks!
It helps even put the heat in the oven. Some people get scorched bottoms on their bread baked in a dutch oven, but if add a steel it'll stop 😊
@@Foodgeek Makes sense - thanks! I'll let you know how the bread turns out.
@@Foodgeek I prepped the bread yesterday (Friday), and baked it this morning. It really came out well. I was unable to find "White" rye flour, so I used King Arthur organic "Medium" organic rye flour along with the whole rye and white bread flour.
In the absence of a baking steel, I used a heavy black-metal cookie sheet under my Challenger Dutch oven. The result was outstanding - great ear, crunchy crust, medium, even crumb with a soft texture. Thanks for the terrific recipe.
So do u not let it rise more once you put it into the bannatons? Before putting it in fridge?
Nope 😊
beautiful dough-handling and overall technique as usual, and surprising oven spring and open crumb considering the rye content. wonder what would happen to spring/crumb if all the rye flour was dark, and, alternatively, if the dark flour was bolted to reduce bran but leave germ intact
I think it would be impossible to make a free standing loaf. Rye does not contain gluenin, which is half of the forming of gluten (the other being gliadin), so you will never have a gluten network that can hold the bread standing upright if you only use rye.
For this bread I use a strong wheat bread flour that helps the bread stand up :)
@@Foodgeek understood. to clarify, i was talking about using dark rye instead of light rye and leaving wheat percentage unaffected
@@rb-ex Ah, in that case. Go ahead. It'll have more of a rye taste and a more rustic crumb :)
Thank you for this awesome recipe, if I wanted to bake one straight away would I take it out after it’s 20% rise and snap it and wait until it looked ready for the oven ? My kitchen is 23* Celsius
So do you leave the 2nd loaf of bread on the counter while the 1st bakes?
Nope. It stays in the fridge 😊
During the bulk fermentation, about how long to grow 25%?
It depends on your ambient temperature and the strength of your starter (as the most important factors).
It took me about 3 hours in my proofer set to 30C/86F.
@@Foodgeek ok. I started the proofing/rise and after 2 hours it seemed as if no rise happened. I took a nap for 2-3 hours, and it had doubled. I removed it and followed the recipe from there. It’s retarding now. We’ll see how it comes out🤷🏼♂️
I don’t have light rye flour. Can I use all dark rye?
Sure. It'll be a bit more rustic, but super delicious I am sure :D
Sune, if after stretch & Fold and in proofing container. If I put in my Brod & Taylor proofer...what temp would you recommend I set at ?
I usually use 30C/86F 😊
@@Foodgeek thanks
Do you not cover the bannetons? You did not mention that in your instructions and otherwise you are so precise with each step. Oh ya, one more thing. Can I substitute molasses for the malt? I'v done that with bagels and volkornbroyt and it tastes very good.
I don't ever cover them, it makes no difference after you bake it :)
Excellent video, inspires me to try this rye bread.
Did notice something when you removed dough from clear proofing container. Dough appeared to stick to bottom of container and thus bottom dough seamed to tear. Thought this would degas dough, but in the end, bread looked good. I am having similar problems getting my dough out of proofing container and thought I was doing something wrong. ????
You can try to spread a little oil(canola or basic olive, not evoo) with a paper towel on the sides and bottom of the proofing container. Or maybe butter or shortening. That should make removing easier. Just use a very thin coat.
Just curious, why not evoo?@@timtyndall4025
You were reading my mind
Please say how i can get a WHITER rye? With caraway for sure.
Lower the amount of rye flour you put in or use a more sifted rye flour :)
can i leave the malt syrup out and also just use all white rye? I am striving for a whiter rye bread. ( I prefer it)
Absolutely :)
Sune, what is the brand of flour you use?
For the bread flour I used Caputo Manitoba Oro, for the light rye I used Skærtoft Mølle and for the whole grain rye I used Kornby Mølle Rye No. 3 :)
I have been waiting for this. Yay! Can i omit the caraway seeds or use something else? Don’t care for anise taste. If I omit, do I need to make any adjustments? Great video!
Jewish rye can be seeded or unseeded. Don’t worry about it. But you can also just add less. I hate anise, but I grew up eating this so I developed a taste for it just in this bread. 🙂🤷🏻♀️
@@rachelschulman8130 Thank you! I never acquired a tolerance for them. Can’t stand them (even in rye bread.)
Anise looks like caraway but tastes like liquorice. Caraway does not taste like aniseed or liquorice.
Thank you for the kind clarification. Was thinking of fennel. My family (who will inhale almost anything,) doesn’t like anise, fennel or caraway seeds.)
I usually add soaked cracked wheat berries or spelt (when I can find them.)
@@jkessler1262 Fennel and anise taste the same to me. Try grinding the caraway seed then add them to your bread. I think some people just don't like the random seeds and the texture and sudden sharp taste. grinding them lets it blend in better.
Hi Did you use a wheat flour starter ?
Are the doughs covered in the fridge?
No, I never cover my doughs. It just a bit dry to the touch, but you wouldn't know the difference after it's baked :)
can i make this without barley malt syrup?
Go to the written recipe and there's a substitute that you can make 😊
@@Foodgeek Sorry I see no substitutions on the written recipe
It's in the article 😊
@@Foodgeek Got it and I will try it and did find that i do have the malted barely syrap
My bread came out pretty good, but not enough salt or sourdough taste. Im sure i could increase the salt but how can i make it have more of a sourdough taste?
Push fermentation as long as you can without downright over fermenting it 😊
I shaped one batard and one pan loaf. What temperature do you recommend for the pan loaf? Great video, thanks.
I'd bake it the same way :)
@@FoodgeekThanks mucho. I may cover it for the first part of baking, with another loaf pan or bowl or whatever I can find.
And hi from the Texas hill country!
@@Foodgeek Interesting experiment- the batard in the Dutch oven is much much larger than the pan loaf. Not much oven spring in the pan loaf. Terrific in the Dutch oven. The batard did spend an extra 12 hours in the fridge. Haven’t cut them yet but they smell wonderful.
Hello Sune - I followed the recipe exactly - with the addition of the full amount of water - however the dough was so stiff the it became unmanageable. I added an extra 30 grams of water - but it didn't seem enough to solve the problem. I must have super absorbable flour. Question: Should I continue to add water until the dough achieves the desired (from your video) consistency?
Yes, keep adding till you have the right texture. Write down how much you add Though, so you have an idea where to go next time 😊
@@Foodgeek Thank you Sune.
Just curious: is the malt syrup necessary or can it be omitted?
It's very important for the taste. If you go to the written recipe I've added a taste substitute that you can make at home :)
@@Foodgeek Sorry. I'm not finding the written recipe. Where would it be?
@@alanbrunettin5584 It's in the description, but here it is: fdgk.net/jewish-sourdough-rye-recipe :)
@@Foodgeek Aha! Of course. There it is. I am not a big TH-cam denizen but I knew there was some link somewhere to expose a list such as yours there. I was just looking in all the wrong places. Thx!
How can I fine the recipe
There a link in the description: fdgk.net/jewish-sourdough-rye-recipe
@@Foodgeek thank you I can’t wait to try it
Denmark has social security cards? I never knew that.
Has anyone tried to make this without starter?
You're a treasure
Lox and cream cheese; just like on a bagel.
Why dont you autolyse the flour and water?
I can’t find the recipe
you have every piece of equipment listed in the description except for the butter dish 🤣
That's from a Danish pottery artist 😆 Her name is Gry Fager 😊
@@Foodgeek yay, thank you!
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