Real NY Jewish Rye Bread

Real NY Jewish Rye Bread

Ingredients

  • 2 cups unbleached bread flour

    such as King Arthur®

  • 1 cup dark rye flour
  • 3 tablespoons dry potato flakes
  • 2 tablespoons caraway seeds
  • 1 ½ tablespoons demerara sugar
  • 2 ½ teaspoons instant yeast
  • 1 ½ teaspoons sea salt
  • 1 cup warm water
  • ¼ cup canola oil
  • ¼ cup sour pickle juice

Directions

  1. 1

    Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.

  2. 2

    Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.

  3. 3

    Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.

  4. 4

    Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.

  5. 5

    Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).

  6. 6

    Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.

Real NY Jewish Rye Bread

Real NY Jewish Rye Bread

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About this Recipe

Craving the unmistakable aroma and robust flavor of authentic deli-style rye bread? This recipe for Real NY Jewish Rye Bread brings that iconic taste and texture right into your home kitchen, making it easier than you think to achieve bakery-quality results.

Why This Recipe Works

What truly sets this rye bread apart is its thoughtful combination of ingredients designed to deliver that quintessential New York character. The robust dark rye flour provides depth, while dry potato flakes contribute to an incredibly moist crumb. Crucially, a splash of sour pickle juice adds a subtle tang and enhances the rye's unique flavor profile, creating a loaf that's both complex and satisfying.

What to Expect

Prepare to experience a bread with a beautifully dense yet tender interior, studded generously with aromatic caraway seeds. Each slice offers a hearty chew and a distinctive tang that balances the earthy notes of the rye. The crust will be firm and flavorful, providing a satisfying contrast to the soft crumb within. This is a bread that doesn't just fill you up; it transports you to your favorite deli counter with every bite.

Customization & Variations

While this recipe is crafted for authentic flavor, you can make minor adjustments to suit your preference. If you're not a fan of strong caraway, you can reduce the amount slightly or omit them entirely for a plain rye. For a touch more sweetness, an extra half-tablespoon of demerara sugar can be incorporated. If you're out of dark rye flour, a medium rye flour can be used, though it will result in a slightly lighter crumb and less intense rye flavor.

Serving & Context

This Real NY Jewish Rye Bread is the perfect foundation for classic deli sandwiches, especially piled high with pastrami, corned beef, or smoked salmon. It also makes an excellent companion to hearty stews, warming soups, or simply enjoyed toasted with a generous smear of cream cheese.

Frequently Asked Questions