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Jewish Recipes --> Recipes --> Bread

Rye Bread
2 loaves
From Perfect Jewish: a collection of over 100 essential recipes
Recipe Ingredients:
  • 1 1 tbsp easy-blend dried yeast
  • 2 1/2 cups warm water
  • 2 tbsp sugar
  • 2 tbsp vegetable oil, plus extra for oiling
  • 2 1/4 cups rye flour
  • 3 1/2 cups all-purpose flour, plus extra as necessary and for dusting
  • 2 tsp salt
  • 2 tbsp caraway seeds, lightly crusted, plus extra seeds for sprinkling
  • 1 egg, lightly beaten, for glazing

Put the yeast and water into the bowl of a standard electric mixer fitted with a dough hook, or into a large mixing bowl if making by hand, and stir for 1-2 minutes, or until dissolved. Stir in the sugar, oil, half the rye flour, and 5 oz/140 g of the all-purpose flour and beat until just combined. Cover with a dish towel and leave to rise in a warm place for 10 minutes, or until mixture looks puffed and begins to foam.

Beat in the salt, caraway seeds, and the remaining rye flour and beat until combined. Gradually beat in the remaining flour on slow speed, or mix by hand, until well blended and a firm dough forms. Beat until the dough becomes smooth and elastic, adding more all-purpose flour if necessary.

Turn the dough out on to a floured work surface and knead for 7-10 minutes, working in as much more flour as the dough will absorb. Lightly oil a large bowl and add the dough, turning to coat completely to prevent a crust from forming. Cover with the dish towel and leave to rise in a warm place for 1 1/2 - 3 hours or until doubled in volume.

Grease a large baking sheet. Turn the dough out on to a lightly floured surface and knead lightly to deflate. Divide the dough in half and shape each half into a ball, then elongate to an oval about 6 x 4 inches/15 x 10 cm. Transfer to baking sheet. Cover with the dish towel and leave to rise in a warm place for 45 minutes, or until risen.

Meanwhile, preheat the oven to 400 degrees F/200 degrees C. Brush each loaf with beaten egg and sprinnkle with caraway seeds. Bake for 35 minutes, or until sounding hollow when tapped on the bottom. Cool on a wire rack. Serve with a variety of fillings, such as pastrami and gherkins.

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Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods